Given that half the state of Michigan is not all that fond of us Buckeyes, let me re-phrase that and say, “Who doesn’t love a home made Buckeye candy? With rum?” Oh yeah, that’s more like it. I had me at rum.
I have been meaning to share my Almond Butter Buckeye recipe with you, but all week I have been busy making these 
and these 
and these
and these
and some of these 
.
Yesterday I finally got around to chronicling the Almond Butter Buckeye recipe and without further ado, I’ll share it with you (did you see how that rhymed?).
Our ingredients include butter, almond butter, rum (I use Sailor Jerry’s, because he’s my favorite sailor) almond extract, and powdered sugar. Then semi sweet chocolate for the coating.
I doubled the recipe because we’re all such fans of rum Buckeyes. In a large mixing bowl, you add the butter, the almond butter, the rum (mmm, smells good now!), and the almond extract. Then sift in the powdered sugar. This takes a little time, but it is worth it for smooth Buckeyes. Trust me, no one likes a bumpy Buckeye.
Mix it all with an electric mixer until well blended. Dough will be stiff.
Now you put on your favorite Christmas music, because you’re going to be here for a while, and roll out the little balls. I like to make mine about an inch, just the right size to pop in your mouth.
Set them in the fridge for about 30 minutes to get firm. Melt the chocolate on a double boiler, a saucepan over low heat or in the microwave. I personally have never been able to melt chocolate in the microwave. I ruin it every time. How hard can it be?! Now, I just use the double boiler.
After your chocolate is melted and smooth, use a toothpick to dip the ball until it is almost covered. You want your candies to look like a Buckeye.
Not like these Buckeyes -
although? Who looks a little like a Buckeye?
I’m just sayin.
Place in fridge until chocolate is set and Taaa-daaa!
Drunken Buckeyes!
Errr, I mean rum filled Buckeyes. Umm, that’s not quite right, either.
Well, anyway, you’ll have some great candies!
Almond Butter Buckeyes
1 cup butter, softened
1 1/4 cups almond butter (12 oz jar)
3 tablespoons dark rum or 1/2 teaspoon rum extract
1 teaspoon almond extract
3 3/4 to 4 cups powdered sugar, sifted
Coating:
12 ounces bittersweet chocolate morsels, melted
In large mixing bowl, combine butter, almond butter, almond extract and powdered sugar, using electric mixer. Dough will be smooth and firm. Shape into 1 inch balls, place on wax covered cookies sheet. Refrigerate until firm, about 30 minutes.
Dip balls in melted chocolate, using a toothpick, until almost covered. Place on wax paper until chocolate is firm.
