Rum (Bourbon) Balls

This one is a Gruswitz family Christmas tradition. Sorry I'm a little late, but bookmark it for next year because it is GOOD!

1 cup finley crushed vanilla wafers
1 cup confectioners' sugar
1 cup chopped pecans
2 tbsp. cocoa
2 tbsp. (dark karo) corn syrup
1/4 cup bourbon, rum, or brandy (we prefer rum)
Granulated sugar, additional pecans, or cocoa

We double this recipe. You should not mix more than double the recipe at one time. It does not turn out well. Crush vanilla wafers by grinding in food proceessor or blender, a handful at a time. Use broken pecans wherever possible simply to save complete halves for decorative purposes in other baking.

Stir together crumbs, confectioners sugar, pecans, and cocoa. Add corn syrup and rum; mix well. Shape into 1" balls, wetting your hands first if it helps, though it hasn't helped me. roll in the granulated sugar (or pecans, or cocoa). Store in an airtight container and let sit for at least a couple weeks for the rum to settle into the ingredients. If you eat it too soon, it will still taste good, but not as good. The rum will have a distinct and dominating taste, whereas later it dies down and becomes only a part of the overall taste.