Sugarplums
Sugarplums
- Level: Easy
- Yield: approximately 80 (1/4 ounce) balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 296
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 53
- Total: 13 hr 45 min
- Prep: 45 min
- Inactive: 13 hr
- Level: Easy
- Yield: approximately 80 (1/4 ounce) balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 296
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 53
- Total: 13 hr 45 min
- Prep: 45 min
- Inactive: 13 hr
Ingredients
6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar
Directions
- Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
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