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1
Preheat oven to 325 F. Line a baking sheet with parchment that over-hangs the sheet by an inch or so on all sides.
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2
In a stand mixer or using a hand mixer, beat both sugars, the butter and the salt together until smooth, about 3 minutes.
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3
Add the egg and beat mixture until smooth, about three minutes. Scrape down the bowl when needed to get everything blended. Add the vanilla and nutmeg.
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4
Add the flour, Pulse at first on low speed so the flour doesn't fly. Mix just until most of the flour is incorporated. Don't over mix.
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5
Fold in the white chocolate chips
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6
Dump the batter on the baking sheet and spread out with an offset spatula. It won't cover the entire sheet, but try to form a rectangle about 1/4 inch thick overall.
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7
Bake for 17-20 minutes. The edges of the blondie will be crisp. The middle will still be a little soft, but that's fine. After baking, take the blondie out of the oven and cool it on the baking sheet for about 5 minutes, then slide the parchment paper with the blondie on top onto a cooling rack to cool to room temperature.
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8
Once the blondie has cooled, crumble it into a medium mixing bowl. What you want is crumbles no bigger than 1/4 inch. A food processor might work here; I can't confirm as I've never tried it.
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9
Once you have crumbles, add the rum and mix everything together with your hands until the mixture comes together in a ball.
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10
Using a melon baller or tablespoon, roll the mixture into walnut-size balls. Roll the balls in the colored sugar. Refrigerate the rum balls for at least 2 hours before serving.
