27 December 2013

Sugarplums V2

Sugarplums V2

We 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.

No comments: