Ingredients
Scale
- 2 ½ cups crushed vanilla wafers
- 1 cup finely chopped pecans (or walnuts/almonds)
- 1 cup powdered sugar (plus extra for rolling)
- 2 tablespoons unsweetened cocoa powder
- ½ cup cinnamon-flavored syrup (or Fireball whiskey)
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Prepare Work Area: Line a baking sheet with parchment paper. Gather all ingredients and measuring tools.
- Crush Wafers: Use a food processor or rolling pin to crush vanilla wafers into fine crumbs. Transfer to a large mixing bowl.
- Add Nuts: Stir finely chopped pecans into the crushed wafers until evenly combined.
- Mix Dry Ingredients: In a small bowl, whisk together powdered sugar, cocoa powder, cinnamon, and nutmeg. Add to the wafer mixture and stir well.
- Combine Wet Ingredients: In a separate cup, mix cinnamon-flavored syrup (or whiskey) with honey until smooth. Pour slowly into the dry mixture, stirring constantly until dough forms. Adjust with more crumbs or syrup if needed.
- Rest Dough: Let the mixture rest for 10 minutes to absorb the liquid, making it easier to roll.
- Form Balls: Scoop small portions (about 1 inch) and roll between palms into smooth balls. Place on the prepared baking sheet.
- Coat: Roll each ball in powdered sugar, cocoa powder, or finely chopped nuts as desired.
- Chill: Refrigerate for at least 2 hours to firm up before serving.
Notes
For a non-alcoholic version, substitute whiskey with cinnamon syrup or apple cider.
Nuts can be swapped or omitted for personal preference.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: None