Sugarplums V2We made Alton Brown's recipe last year, this time I made my own adjustments and they came out awesome. This is a spicy treat, not overly sweet and definitely leans toward the adult palette, especially folks who skew toward granola stuff.
- 3 oz pistachio nuts, toasted and chopped
- 3 oz walnuts, toasted and chopped
- 4 oz dried cherries
- 4 oz candied dates
- 4 oz dried plums
- 4 oz dried figs
- 1/4 c powdered sugar
- 1/2 tsp anise seed, toasted
- 1/4 tsp caraway seed, toasted
- 1/2 tsp ground cardamom
- pinch ground cloves
- pinch salt
- 1/4 c honey
- raw, coarse sugar to coat
Toast the seeds and nuts and set aside.
Place nuts and fruit in a food processor and pulse a few times so ingredients are finely chopped and mixed but don't overdo it and get mush.
Mix up the seeds, salt and sugar in a large bowl, add the fruit and honey and then mix thoroughly with your hands. A glove would be a good idea here...but whatever. If the mixture isn't quite holding together, add honey by the tablespoon until you have a mix that is stable without being gooey.
Pinch off balls no larger than a melon-ball and roll in coarse sugar.
Gives between 50-75 sugarplums depending on the size of the ball.