Place vanilla wafers in the bowl of a food processor fitted with a blade attachment. Process into fine crumbs, about 20 seconds. Transfer to a large bowl.Tip: You can crush the cookies in a bag instead of using a processor.
Place the nuts in the food processor and process them into fine crumbs. Transfer the crushed nuts to the bowl with the cookie crumbs.Tip: You can finely chop the nuts by hand instead of using a processor.
Sift the powdered sugar and cocoa powder into the bowl of cookies and nuts. Stir to combine.Tip: A fine mesh strainer and a light touch are all you need to sift the powdered sugar and cocoa powder. Hold the mesh strainer in one hand and gently tap its side with a finger from your opposite hand.
In a separate small bowl, mix the honey and rum together until the honey is completely dissolved.
Pour the rum mixture into the crumb mixture and stir to mix the ingredients.
Scoop the cookie mixture into balls and roll the balls in the palm of your hands. Place the balls on a sheet of wax paper, a plate, or a mat.Tip: Rum balls can be made into any size but I like rolling them into 1-inch bites.
Roll the balls in your choice of candied sprinkles, powdered sugar, cocoa powder, or chopped nuts.
Cover and store the rum balls in an airtight container at room temperature or in the refrigerator for up to 10 days.
Notes
Expert Tips
Preparation is Key: Before diving in, review the complete recipe as well as the Ingredient Notes section.
Troubleshooting Dough Texture: If the mixture feels too tough to roll, a quick chill in the fridge can make it more manageable. To prevent sticking, lightly coat your hands with cooking spray.
Adjusting Rum Intensity: If your dough feels dry or you're after a stronger rum flavor, a splash of extra rum will do the trick. Keep in mind that additional rum may require a small bump in cookie crumbs to maintain consistency.
Personalize Flavor: The base recipe already packs a robust rum flavor, but feel free to ramp it up. Just be mindful that extra rum might necessitate a slight increase in cookie crumbs to achieve the right texture.
How To Store Rum BallsFor optimal freshness, store your rum balls in an airtight container for up to 10 days. The longer these treats sit in the fridge, the more flavorsome they become, as the cookies continue to soak up the rum.You have the option to store them either at room temperature or in the refrigerator, though I personally recommend fridge storage for the best flavor infusion.For long-term storage, consider freezing your rum balls. Simply lay them on a baking sheet and freeze for approximately 2 hours. Once solid, transfer them to a freezer-safe bag, removing as much air as possible. They'll keep well for up to 2 months. When you're ready to enjoy them, thaw them in the refrigerator until soft enough to bite into.