Visions of Sugar Plums Dancing in My Kitchen

Maybe it’s because I chose purple as a base color for decorating this year, but I’ve been thinking about sugar plums for days now.

Of course, it didn’t take long to find out that there aren’t actually plums in sugar plums. And, btw, they’re not purple.

There’s also not one single tried and true recipe. The possible combinations of fruit and nuts, plus bindings are as numerous as the imagination of whoever’s manning the kitchen and whatever’s on hand in the pantry.

I opted to riff off of this recipe from Use Real Butter.

Sugar Plums

2 cups plain or lightly salted almonds (roasted)
1/4 cup honey
2 tsp grated orange zest
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1 cup dried apricots
1 cup pitted dates
1 cup powdered sugar

Put almonds in food processor and chop on the pulse setting. Add to medium bowl. Pulse process the apricots and dates, then add to chopped almonds. Add honey, zest and spices. Mix well.

Use a teaspoon to measure out mixture to roll into balls. I used a melon baller, which kept the size uniform. I rolled 43 balls with these proportions.

Dust with powdered sugar, then refrigerate for up to a month I’m told (If they last that long). My husband and kids have been eying these little drops of heaven.

I initially thought I might wrap these as party favors/gifts, but I think I’ll make another batch to serve along with the finger foods at our holiday party.