Brandy Balls
These powdered-sugar-dusted bites carry a warm scent of brandy and rum without ever seeing the oven. They stay soft and nutty inside, ready for a holiday tin.
Recipe link
Prep time25 min
Cook time0 min
Total time1 hr 25 min
- Course
- Cookies, Holiday, Desserts
- Cuisine
- Granny's Recipes, American
- Difficulty
- Easy
- Est. calories / serving
- 110
Ingredients
- 4 cups finely crushed vanilla wafer crumbs — finely crushed; measure after crushing
- ¼ cup brandy
- ¼ cup dark rum
- ½ cup honey
- 4 cups walnut pieces — finely ground
- 2 cups powdered sugar — divided
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the finely crushed vanilla wafer crumbs, finely ground walnuts, and 1 cup powdered sugar.4 cups finely crushed vanilla wafer crumbs, 4 cups walnut pieces, 1 cup powdered sugar
- Add Liquids: Stir in the honey, brandy, and dark rum until the mixture is evenly moistened and holds together when firmly pressed.½ cup honey, ¼ cup brandy, ¼ cup dark rum
- Adjust Texture: If the mixture feels too dry to hold together, add honey 1 teaspoon at a time until workable. If it feels unusually soft or sticky, cover and refrigerate it for 15–20 minutes before shaping.
- Roll into Balls: Divide the mixture into approximately 60 equal portions, using about 1 heaping tablespoon for each. Roll each portion between your palms until round.
- Coat in Sugar: Place the remaining powdered sugar in a shallow bowl. Roll each ball in the sugar until completely coated.1 cup powdered sugar
- Chill: Arrange the coated balls on a parchment-lined tray. Cover and refrigerate for at least 1 hour before serving. For the fullest flavor, refrigerate overnight.
- Store: Transfer the Brandy Balls to an airtight container and keep refrigerated. If the first coating has been absorbed, roll them in a little additional powdered sugar before serving.
Notes
- Vanilla Wafers: Measure the crumbs after crushing. The finer the crumbs, the smoother the mixture will be and the more evenly the balls will hold together.
- Walnuts: Measure the walnut pieces before grinding them. Grind them finely, but stop before they turn into walnut butter.
- Texture: The mixture should hold together when squeezed without feeling runny. Add extra honey only if the measured mixture remains too dry.
- Make Ahead: The flavor improves after the Brandy Balls rest overnight, and they may be prepared a day or two before serving.
- Powdered Sugar: The coating may partially disappear as the balls chill. Roll them lightly in fresh powdered sugar again before placing them on a cookie tray.
- Alcohol: These are an adults-only no-bake confection. The brandy and rum are not cooked off.
- Storage: Keep refrigerated in an airtight container for the best texture and flavor.
- Optional Variations: Pecans may replace some or all of the walnuts. Cinnamon or cocoa powder may be used in a separate variation, but neither is part of the base recipe.
- Serving Suggestions: Add to a holiday tray with Snow Drop Butter Cookies, Holiday Delight Candy, or Classic Holiday Fruit Cake.
Nutrition (Approximate Per Serving)
Yield
60 cookie bites — Serving size: 1 brandy ball
- Calories
- 110
- Carbohydrates
- 12.5 g
- Protein
- 1.5 g
- Fat
- 6.1 g
- Saturated Fat
- 0.8 g
- Cholesterol
- 1 mg
- Sodium
- 23 mg
- Potassium
- 42 mg
- Fiber
- 0.6 g
- Total Sugars
- 8.9 g
Equipment
- Large mixing bowl
- Food processor (Use to finely crush the vanilla wafers and grind the walnuts separately.)
- Rolling pin and resealable bag (Alternative method for crushing the vanilla wafers when a food processor is unavailable.)
- Measuring cups and spoons
- Wooden spoon or sturdy mixing spoon
- Shallow bowl or plate (Use for the powdered-sugar coating.)
- Baking sheet or tray (Use to hold the shaped and coated Brandy Balls during chilling.)
- Parchment paper
- Airtight storage container (Use for refrigerated storage after the Brandy Balls have chilled.)