Sugar Plums
- Level: Easy
- Yield: 20 sugar plums
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 65
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 6
- Total: 25 min
- Active: 25 min
Ingredients
2/3 cup slivered almonds (about 3 ounces)
1/3 cup pitted Medjool dates (about 2.5 ounces)
1/3 cup pitted prunes (about 2.5 ounces)
1/4 cup dried apricots (about 2.5 ounces)
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground fennel
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1/4 cup coarse sanding sugar or sparkle sugar (purple or white)
Directions
- Pulse the slivered almonds, dates, prunes and apricots in a food processor, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is evenly and finely chopped, about 10 pulses.
- Add the honey, cinnamon, fennel, vanilla, cardamom, nutmeg and salt and pulse until evenly combined. The mixture should just start to come together into a ball.
- Scoop tablespoon-size balls and roll between the palms of your hands until smooth. There should be about 20 balls. Add the sugar to a small bowl and roll the sugar plums in it until evenly coated. Serve immediately. Alternatively, roll the sugar plums into balls, then refrigerate in an airtight container for up to 1 week. Roll in sugar right before serving.