From the culture to the cuisine,

to the way people live their lives to the fullest and have some fun along the way. It’s from this place, where the sugarcane first came to the USA, that a new spirit was born.

Bayou Rum Ball Recipe

Bayou Rum Ball Recipe

A seasonal favorite with no cooking required!


1/4 cup Bayou Rum (Spiced recommended)

1 cup finely crushed/chopped vanilla wafers

1 cup confectioners’ sugar

1 cup finely chopped pecans or walnuts

2 tablespoons cocoa powder

2 tablespoons (1/8 cup) light corn syrup


Combine the above ingredients in a bowl. Knead into a blob with smooth consistency. The blob should be slightly wet and sticky to the touch. If too dry, add more corn syrup *sparingly* as needed. Let blob stand for a few minutes.

Pick off a small piece from the blob and roll it into a ball (3/4″ – 1″), then roll it in granulated sugar until completely coated. Set it on wax paper and repeat until the blob is no more. Put finished rum balls in a sealed container. Though they can be eaten immediately, they develop their full flavor in 1-2 days. Share and enjoy!

Recipe shared by Andy and Jenny Prochaska from The Woodlands, Texas