1 cup fine gingersnap crumbs
1 cup finely chopped pecans
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons light corn syrup
1/3 cup rum
powdered sugar for coating

In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients. Using about 1 teaspoon of the mixture, form small balls. Roll each ball in powdered sugar to coat generously. Store in tightly covered containers. Best if aged for about a week before serving. Before serving, roll once again in powdered sugar.