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Sugarplums (P)
Source: Real Simple Magazine
Yield: about 24

1/2 cup slivered almonds
4 ounces dried figs
2 tablespoons unsweetened cocoa
1/2 teaspoon cinnamon
3 tablespoons honey
Grated zest from 1 orange [1 tablespoon]
1/2 teaspoon almond extract
3/4 cup granulated sugar

In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool.

Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form.

Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed.

Spread the sugar in a shallow dish. Form the candy into 1" balls and roll in sugar.

Tightly covered, these keep for up to 2 weeks at room temperature.

Posted by Faygie

Nutritional Info Per Serving:  N/A