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Recipe courtesy of Alton Brown

Sugarplums

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  • Level: Easy
  • Total: 13 hr 45 min
  • Prep: 45 min
  • Inactive: 13 hr
  • Yield: approximately 80 (1/4 ounce) balls
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Ingredients

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, 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.
  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 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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