Dean Richards shares his delightful recipe for Holiday Rum Balls, perfect for festive celebrations.

Ingredients:

• 11 oz. box of vanilla wafers
• 1 cup toasted pecans
• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1/2 cup dark rum
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Possible toppings: powdered sugar, unsweetened cocoa powder, finely shredded coconut, finely chopped pecans, and nonpareils.

Directions:

1. In a food processor, pulse the vanilla wafers and pecans until finely ground, about 15 seconds.
2. Add the powdered sugar, cocoa powder, and salt. Pulse to combine, about 5 times.
3. Transfer the mixture to a large bowl, then stir in the rum, honey, and vanilla extract until well combined.
4. Using a tablespoon, scoop the mixture into approximately 1-inch balls and roll in your palms until smooth.
5. Prepare your desired toppings by placing each in separate small bowls. Roll each rum ball in the topping to coat thoroughly. (If using powdered sugar, wait to dust until just before serving.)
6. Arrange the rum balls on a parchment-lined baking sheet.
7. Cover and refrigerate until ready to serve, for up to 5 days.

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