Victorian sugarplums
By Chatelaine
Photo, Erik Putz.
Almonds and assorted dried fruits are the base of these bite-sized sparkly, sweet gems.
Ingredients
-
2 cups
slivered
almonds
-
1/4 cup
honey
-
1/4 tsp
fennel seeds
, finely chopped
-
1/4 tsp
anise seeds
, finely chopped
-
1/4 tsp
cardamom
-
1/8 tsp
salt
-
1 cup
icing sugar
-
2/3 cup
finely chopped dried
apricots
-
2/3 cup
finely chopped dried
prunes
-
2/3 cup
finely chopped dried
dates
-
2/3 cup
coarse or granulated
sugar
Instructions
- TOAST almonds in an extra-large frying pan over medium, about 5 min. Let cool, 10 min, then finely chop.
- STIR honey with fennel, anise, cardamom and salt in a large resealable zip-lock bag until combined. Add almonds, icing sugar, apricots, prunes and dates. Seal bag and knead until thoroughly mixed.
- POUR coarse sugar into a medium bowl. Scoop out 1-tbsp portions of nut mixture. Use lightly damp hands to roll into balls. Toss in sugar until coated. Sugar plums will keep well in a resealable container for up to 2 weeks.
Nutrition (per serving)
- Calories
- 91,
- Protein
- 2 g,
- Carbohydrates
- 16 g,
- Fat
- 3 g,
- Fibre
- 1 g,
- Sodium
- 10 mg.
