Sugarplums

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

  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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18 Reviews

Eileen C.

Absolutely fantastic!!!...I made them for Christmas and now I'm making them for New Years. The longer they sit the better they taste. Thank you Alton Brown!.

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