Visions of Sugar Plums dancing in my head!

Sugar Plums are a treat that exemplify Christmas although most people have never tried them. They are made mostly of dried fruits and nuts. I had actually never tried Sugar Plums before I made these and I'm not sure what I was expecting from them but I think they are delicious. They're also very versatile because you can mix up the dried fruit combination or the nuts that you use. Some recipes call or walnuts, others hazelnuts, others almonds, and so on.

If you don't like figs for example you can use another dried fruit instead. This is a really easy recipe that doesn't take long to make which is great around the holidays, and it holds well on a cooling rack or uncovered on a plate. I do recommend wetting your hands with water before rolling them though because they can be a little sticky. This would be great for kids to help with in the kitchen!

Sugar Plums

Ingredients

- 6 ounces slivered almonds, toasted

- 4 ounces dried plums

- 4 ounces dried apricots

- 4 ounces dried figs

- 1/4 cup powdered sugar

- 1/2 teaspoon cinnamon

- 1/8 teaspoon nutmeg

- 1/8 teaspoon cloves

- Pinch kosher salt

- 1/4 cup honey

- 1 cup coarse sugar

Directions

1. 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.

2 Combine the powdered sugar, cinnamon, nutmeg, cloves, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.

3. 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.

4. The Sugar plums 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.

Makes about 48 1” sugar plums

Printable recipe

Recipe adapted from Alton Brown