Step 1

Preheat Oven: Set to 350°F (180°C).

Step 2

Roast Nuts: Spread walnuts on a baking tray and roast for about 8 minutes until fragrant and lightly browned. Let cool.

Step 3

Chop Nuts: Finely chop the nuts with a knife or in a food processor. Transfer to a large bowl.

Step 4

Crumble Cookies: Process graham crackers into fine crumbs. If there is no food processor, crush the cookies in a bag with a rolling pin or bottle.

Step 5

Combine Crumbs with Nuts: Mix graham cracker crumbs with chopped nuts.

Step 6

Make Syrup: In a pot, combine butter, heavy cream, sugar, and cocoa. Bring to a boil, then cool. Do not boil.

Step 7

Add Rum: Stir in rum or rum flavor into the cooled mixture.

Step 8

Mix Wet and Dry Ingredients: Pour syrup over the nut and crumb mixture. Mix well.

Step 9

Chill if Needed: If the mixture is soft, refrigerate for 30 minutes.

Step 10

Form Rum Balls: Use your hands or a small cookie scoop to shape the mixture into 1-inch balls. Coat with granulated sugar, coconut flakes, or chocolate sprinkles.

Step 11

Refrigerate: Arrange the rum balls on a baking sheet and refrigerate overnight. For longer storage or to save space, transfer chilled rum balls into an airtight container, using parchment paper between layers to prevent sticking.

Step 12

Optional Filling: Insert a cherry or almond into each ball before coating.

Step 13

Serving: Serve rum balls cold.