Crunchy Spiced Rum Balls

Published in Cook's Country magazine, Dec/Jan 2007.

• Ready In: 1 hr
• Serves: 18
• Yields: 18 balls

Ingredients

• 1⁄2 cup raisins, chopped fine
• 1⁄4 cup spiced rum (such as Captain Morgan's)
• 1  cup confectioners' sugar
• 2  tablespoons cocoa powder
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 cup granulated sugar
• 3⁄4 cup  corn flakes
• 12  vanilla wafers
• 3⁄4 cup  whole almond, toasted
• 1⁄2 cup sweetened flaked coconut
• 2  tablespoons light corn syrup

Directions

1. Soak raisins and rum in small bowl until raisins plump, about 10 minutes.
2. In large bowl, whisk together confectioners' sugar, cocoa powder, cinnamon, nutmeg, and salt until combined. Place granulated sugar in shallow dish.
3. Process cornflakes, vanilla wafers, almonds, and coconut in food processor to fine crumbs and add to confectioners' sugar mixture.
4. Mix in corn syrup, plumped raisins, and rum until mixture looks wet. Shape mixture into 1-inch balls, roll in granulated sugar, transfer to large plate, and refrigerate until firm, about 1 hour.
5. Note: Rum balls can be refrigerated in an airtight container for up to 1 week.