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Sugarplums

Presented by Johnson & Wales University 

Yield:  Approximately 32 pieces

 

1 cup toasted almonds (pecans, pistachios or hazelnuts)

1/2 cup golden raisins

1/2 cup chopped apricots

1/2 cup dried cherries

1/2 cup dried cranberries

1/2 cup dried figs or dates

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves or allspice

2 tsp. ground ginger

1/4 - 1/3 cup honey

confectioner's sugar for dredging


1.    Pulse nuts in food processor to chop fine.  Remove to a large bowl. 

2.    Repeat with dried fruits.  Add to nuts.  Toss in spices and mix with hands to blend.  Add just enough honey for mixture to hold together. 

3.    Roll into small balls and dredge in confectioners sugar.  Store in airtight container for up to 2 weeks. 

Any mixture of dried fruits may be used.  Sugarplums may also be dredged in chopped nuts or granulated sugar.

 

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