Spicy Rum Balls
Makes: 14 balls
11⁄3 cups gingersnaps, Nabisco®
1⁄2 cup confectioners’ sugar, sifted, C&H®
3⁄4 teaspoon chili powder
11⁄2 tablespoons dark rum, Myers’s®
11⁄2 tablespoons corn syrup with brown sugar, Karo®
14 maraschino cherries (with stems), drained and 1⁄2 tablespoon juice reserved
1⁄2 cup packed brown sugar, C&H®
Place gingersnaps in a food processor; cover and process until fine crumbs form. Pour gingersnap crumbs into a medium bowl; stir in confectioners’ sugar and chili powder until mixed. Add rum, corn syrup, and the reserved 1⁄2 tablespoon maraschino cherry juice; stir until mixture comes together.
Pour brown sugar into a pie plate. Scoop 1 tablespoon of the gingersnap-chili powder mixture and form into a ball. Press ball flat and place a maraschino cherry in the middle. Enclose cherry with gingersnap-chili powder mixture; roll into a smooth ball. Roll in brown sugar to coat entire ball; place on ungreased baking sheet. Repeat to make a total of 14 balls.
Cover with plastic wrap; let stand at room temperature for 4 hours before serving