I have a recipe for Rum Balls that I absolutely love! My mom got it from a co-worker, but I've since discovered that it looks just like the one in the Betty Crocker cookbood
. Though we didn't discover it until I was pretty much out of high school, it's become a staple for my holiday desserts ever since I started contributing something on my own.
Rum Balls
10 oz. 'Nilla Wafers
1 cup Pecans
1 cup Confectioners Sugar
3 Tbsp Karo Syrup (light or dark, I prefer light for the rum)
1/2 cup rum, brandy or sherry
Grind 'Nilla Wafers and pecans in food processor until fine. Combine all ingredients. Set dough overnight (in fridge). Roll out small balls of dough (marble size) and roll in powdered sugar.
Almond Maji
2 sticks Butter
1 cup Sugar
1 Tbsp light Karo syrup
1 Tbsp Water
5 Hershey Bars (broken into pieces)
1 cup toasted sliced Almonds (I buy a bag of sliced and don't additionally toast them)
Mix together first 4 ingredients and cook over high heat, stirring constantly, until a shade darker than light brown sugar (hard crack stage). (Experience taught my mom to let it cook, unstirred, once it started boiling - I do a combo because I'm convinced it'll burn otherwise.) Pour onto a foil lined cookie sheet. Sprinkle chocolate on top while still hot and spread over candy mixture. Sprinkle almonds over and press lightly (to adhere to chocolate). Cool in fridge and break into pieces (like peanut brittle). Store in air tight container.