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
Place the almonds, plums, apricots, and figs in to the bowl of the mixer and pulse 20 to 25 occasions or before the fruit and nuts are chopped into small pieces, before the mix turns into a ball.
Combine the powdered sugar. anise seeds, fennel seeds. caraway seeds, cardamom, and salt inside a medium mixing bowl. Add some nut and fruit mixture and also the honey and blend using gloved hands until well combined.
Scoop the mix into 1/4-ounce portions and roll into balls. If serving immediately, roll within the coarse sugar and serve. Otherwise serving immediately, place the balls on the cooling rack and then leave uncovered until prepared to serve. Roll within the coarse sugar just before serving.
The Sugarplums might be stored around the cooling rack for approximately per week. Following a week, store within an airtight container for approximately per month.
Recipe thanks to Alton Brown, 2009