Classic Christmas Rum Balls: A Festive No-Bake Delight

Crush the Cookies: In a large mixing bowl, crush the graham crackers or vanilla wafer cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
Combine Dry Ingredients: Add the powdered sugar, cocoa powder, cinnamon, and nutmeg to the cookie crumbs and mix until well combined.
Add Wet Ingredients: Stir in the dark rum, corn syrup (or honey), and water (if using) until the mixture starts to come together and is moist enough to form balls. Adjust the amount of rum to taste for your preferred strength.
Form the Rum Balls:

Shape the Balls: Use your hands to roll the mixture into small 1-inch balls, about the size of a walnut.
Coat the Rum Balls: In a shallow bowl, combine the granulated sugar, finely chopped nuts (if using), and cocoa powder. Roll each rum ball in the coating mixture until fully covered.
Set and Chill:

Refrigerate: Place the rum balls on a parchment-lined baking sheet or tray. Refrigerate for at least 2 hours to allow them to set and firm up.
Serving and Storage Tips