Victorian Sugarplums
37
- Prep Time30 min
- Total Time45 min
- Makes36
(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 2g, Carbohydrates 16g, Fat 3g, Fibre 1g, Sodium 10mg.
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