Chocolate Almond Rum Balls

This recipe yields 26 dozen rum balls, but it could easily be cut in half. All of the mixture doesn't have to be shaped at once -- keep it tightly wrapped and refrigerated for several days. Roll a few dozen balls a day or evening, then keep them stored in the refrigerator in tins with tight-fitting lids. (Separate layers of rum balls with wax paper and thin sheets of cardboard.)

2 C. semi-sweet chocolate chips (about 3/4 lb.)
1 C. sour cream
1/2 C. almond paste, crumbled
1/2 t. salt
4 boxes vanilla flavored wafers (16 cups)
2 C. pecans
3 C. sifted powdered sugar
2/3 C. sifted unsweetened cocoa powder
1 1/2 C. melted butter
1 1/2 C. dark or white rum
5 C. chocolate sprinkles, about

Stir chocolate chips in heatproof bowl set over saucepan of hot, not simmering, water until partially melted (the water should not touch the bottom of the bowl). Remove bowl from saucepan and continue stirring until melted and smooth; let cool. Add sour cream, almond paste and salt; beat until well blended. Set aside.

Put wafers, in batches, in food processor and process until finely crushed (you should have about 9 cups). Transfer to large bowl. Put pecans in food processor and process until very finely chopped; add to crushed wafers. Add icing sugar and cocoa powder; mix until well blended. Stir in butter and rum until well mixed. Using large rubber spatula or hands, mix in chocolate mixture until well blended. Cover tightly with plastic wrap and refrigerate overnight or until mixture is firm enough to shape.

Shape 1 teaspoon mixture into a ball and coat with chocolate sprinkles. Repeat with remaining mixture and chocolate sprinkles. Place rum balls on wax-paper-lined jelly roll pans; cover tightly with plastic wrap and place in refrigerator.

Makes about 26 dozen rum balls.

Almond Buttercrunch Candy

2 (11.5 ounce) packages milk chocolate chips, divided
2 cups butter
1 pound brown sugar
1 cup blanched slivered almonds, divided

Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.

Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.

In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.

Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.

Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

Makes 56 servings

Plantation Pecan Ball Candy

1 box (12 oz.) vanilla wafers, finely crushed
3 3/4 cups finely chopped pecans
1 can (12 oz.) sweetened, condensed milk

In a large bowl, mix all ingredients together. Chill.

Using a melon baller or spoon, form mixture into 1-inch balls.

They can be eaten immediately, kept in the refrigerator, or frozen in a rigid container in the freezer.

Makes about 4 dozen candies.