Updated Nov 23, 2016Chatelaine
fennel seeds, finely chopped
anise seeds, finely chopped
finely chopped dried apricots
finely chopped dried prunes
finely chopped dried dates
coarse or granulated sugar
- 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.
NutritionCalories 91, Protein 2 g, Carbohydrates 16 g, Fat 3 g, Fibre 1 g, Sodium 10 mg.