Spirit Balls

Pat Palama

• 3 c. ground vanilla wafers
• 1 c. powdered sugar, sifted
• 3 Tbsp. white Karo syrup
• 1/2 c. Bourbon whiskey
• 1 c. black walnuts, chopped fine
• Powdered sugar, sifted

Bourbon: Roll or grind vanilla wafers (in meat grinder it’s easy). Add powdered sugar to crumbs in a bowl. Blend Karo syrup and whiskey together and add to crumbs, finally mix in nutmeats. When blended together, form into small balls and roll into sifted powdered sugar. Wrap in small squares of aluminum and store for at least 24 hours to get best benefit from the twang the spirits give. Makes 3 dozen.

Rum: Use same ingredients and method as above, except add 2 tablespoons cocoa, 1/2 cup rum and 1 cup pecans (omit bourbon and walnuts).

Okolehao: Use first ingredients, except add one 6 ounce package butterscotch chips, 1/2 cup okolehao and 1 cup chopped macadamia nuts to replace bourbon and nuts. This time you must melt chips – cool slightly – add Karo and okolehao, then cool thoroughly (about 1 hour) before adding ground wafers and sugar followed by nutmeats.

Like any good spirit, the longer it’s aged, the better it gets.

These spirit balls can be frozen in groups after powdering. They will need to be powdered again when thawed.