Place the pecans in the bowl of the food processor and pulse 8 to 10 times until finely chopped. Add the chopped pecans to the bowl with the wafer crumbs.

Sift the powdered sugar, cocoa powder, and salt over the mixture in the large bowl.

In a small bowl, whisk together the dark rum and corn syrup until well combined. Add this mixture to the dry ingredients and mix together with a spatula until the mixture is moistened and holds together when squeezed. If it’s too dry, add a splash of rum to reach the right consistency.

Use a tablespoon scoop to portion out the mixture and form it into balls slightly over an inch in diameter. Roll the balls between your palms to smooth them out. Repeat until all the mixture is used.

Roll each rum ball in powdered sugar, cocoa powder, wafer crumbs, or finely chopped pecans for coating.

Store the rum balls in an airtight container for up to two weeks or freeze for up to three months. They taste even better after aging for a few days.