Step 1

Preheat the oven to 350 degrees F.

Step 2

Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.

Step 3

In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.

Step 4

In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.

Step 5

Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.

Step 6

Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.

Step 7

When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.