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Victorian Sugarplums

31

  • Prep Time30 mins
  • Total Time45 mins
  • Makes36
Victorian Sugarplums

(Photo: Erik Putz)

Chatelaine Triple Tested

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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