Traditional Sugar Plum Candy

Are you wondering if sugar plums are real? Our friend KC of  G-Free Foodie shared her recipe for Traditional Sugar Plum Candy.  For the record – all authentic sugar plum recipes contain prunes, or dried plums. Hence the name.

Servings: 14
Prep Time:
Cook Time:

Ingredients

  • 1/2 cup California Prunes about 3.25 oz
  • 1/2 cup walnuts toasted & coarsely chopped (about 2 oz)
  • 1/4 cup dates pitted & chopped (just over 1 oz, about 5) or dried figs
  • 1/4 cup dried cranberries about 1.25 oz
  • 1/4 cup hazelnut meal or almond meal* toasted (or hazelnut or almond flour) (see note to use whole nuts)
  • 2 Tablespoons apricot preserves or honey
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 pinch fine sea salt
  • 1/2 cup sugar

Directions

To toast the walnuts and hazelnut or almond meal:

Preheat the oven to 350 F

Spread the nuts out in a single layer on one side of a sheet pan, pour the nut meal in a pile on the other side, and flatten with your hand or a spatula so it’s an even layer, about 1/4 inch thick. Place the sheet pan in the oven for 8 minutes, then remove and allow to cool.

 

To make the Sugarplums:

Put the chopped prunes, walnuts, dates, and cranberries in the bowl of a food processor and pulse until the ingredients are chopped into small, even pieces. Stop before the mixture becomes a ball.

Add the toasted nut meal, apricot preserves, cinnamon, cardamom, cloves, and salt. Pulse several times (you may need to stop to scrape down the sides) until the ingredients are fully combined and the mixture will hold itself together when rolled into a ball. (You should still see some texture from the fruit & nuts.)

Line a tray or container with wax or parchment paper. Scoop the mixture into heaping 1 TBSP portions and roll into 1 inch balls, and place on the paper.

Roll the sugarplums in the sugar just before serving.

Notes:

You can store the sugarplums before they are rolled in sugar. Store at room temperature in a covered container (but not airtight/sealed) for up to 1 week. Or, refrigerate in an airtight container for up to 1 month. Allow the sugarplums to come to room temperature before coating them in sugar.’

 

Love this traditional sugar plum recipe? Try out this Warm Sugar Plum Cocktail!