Saturday, December 21, 2013

Sugar Plums Danced in their Heads! Weekend recipe

This recipe was posted on the AP wire a few years ago, but I saved it and said I would make it one day, just because!  These are better than rum balls and a total quick, tasty, no-cook recipe.  Start to finish they take only about 30 minutes to make.

Sugarplums (makes 30 sugarplums)

1/2 cup granulated sugar
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon (I used BYP Cinnful Dessert blend)
1/2 cup pecans
1/4 cup pistachios
1 cup pitted dates
1/2 cup dried apricots
1/2 cup dried figs
1/4 cup golden raisins
1/4 cup dried cherries
2 tablespoons orange liqueur or rum or your substitution.

Extra turbinado sugar for rolling (this slightly brown sugar will give your sugar plums an old-time look and feel.)

In a wide, shallow bowl, combine the sugar, cardamom and cinnamon. Mix well, then set aside. In a food processor, pulse the pecans until roughly chopped. Add the pistachios & pulse again until both nuts are finely chopped. Transfer the nuts to a bowl & set aside. In the food processor, combine the dates, apricots & figs. Pulse briefly until roughly chopped. Add the raisins & cherries, then continue pulsing until the fruit is evenly chopped and begins to clump. Add the set aside nuts to the processor & add the alcohol of choice. Pulse until just mixed. If the mixture does not stick together, add additional alcohol beverage. A teaspoon at a time, roll the mixture into balls, then roll each ball in sugar until well-coated.

Sugarplums can be refrigerated in a sealed container for up to 1 month. If you layer the sugarplums, place a sheet of waxed paper between each layer.

I guessing the visions come from the alcohol, but who am I to judge!


  1. I'm going to have a cup of tea some time this week and get caught up on your blog! Sounds like some great recipes as always! Merry Christmas, Marcy! xo Nancy

  2. Happy New Year Nancy - May it be a lemon verbena tea!


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