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!