Sugarplums (yes, really!)

Sugarplums

Recipe courtesy Alton Brown, 2009

Prep Time:

45 min

Inactive Prep Time:

13 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

approximately 80 (1/4 ounce) balls

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

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.

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.

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.

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.

Printed from FoodNetwork.com on Mon Aug 09 2010

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