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Sugar Plums

This sugar plums recipe turns almonds and dried fruit into tender, chewy bites coated in sparkling granulated sugar. The mixture is chilled before shaping, then refrigerated again so the finished treats hold their shape.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the sugar plums
  • 1 cup almonds whole roasted unsalted
  • 1 cup dried figs stemmed
  • 1 cup dates pitted
  • 0.5 cup dried apricots
  • 1 tbsp honey
  • 1 tsp orange zest finely grated
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground allspice
  • 0.13 tsp ground cloves
  • 0.25 tsp kosher salt
For the coating
  • 0.33 cup granulated sugar

Equipment

  • 1 7-cup food processor
  • 1 shallow bowl
  • 1 plate or small baking sheet

Method
 

Make the sugar plums
  1. Pulse the almonds in a 7-cup food processor until finely chopped but not pasty.
  2. Add the figs, dates, apricots, honey, orange zest, cinnamon, allspice, cloves, and salt, then pulse until the fruit is finely chopped and the mixture holds together when pressed.
  3. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes, until firm enough to shape.
Coat the sugar plums
  1. Pour the granulated sugar into a shallow bowl.
  2. Shape the chilled mixture into 24 balls, about 1 inch each.
  3. Roll each ball in the sugar to coat.
  4. Arrange the coated balls on a plate or small baking sheet and refrigerate for 30 minutes to set.

Notes

For neatly shaped sugar plums, chill the mixture until firm enough to shape. Store covered in the refrigerator for up to 7 days; they can be frozen. For a vegan option, replace the honey with maple syrup.