Homemade Sugar Plums

Who knew sugarplums were a real thing?  You know, from "visions of sugarplums danced in their heads"?  Growing up, I envisioned sugarplums as tiny ballerinas or fairies.  I really took the word "dancing" literally.  Deeeeeefinitely didn't think it was food.

I'm very astute.

But thanks to Pinterest, I found a recipe for actual sugarplums which, as it turns out, is a food, and is incredibly simple and no-bake.  Who knew?


(Alton Brown knew.  Typical)

Sugarplums date back to the 1600's and actually don't really mean "plums" at all.  "Plum" was often used to describe raisins, dates or currants.

We're learning so much today!

So the "meat" of this recipe is actually dried fruit.  In fact, much of the recipe really reminded me of my Homemade Cliff Bars.  You get some sweet and chewy dried fruit, pulverize with some nuts, make a sticky dough and shape 'em.  A matter of minutes, really.

So Alton's recipe called for a different selection of dried fruit and a few different spices.  I switched up the fruit a little and substituted different spices and I really like the result.  I could envision these being delectable with some mini chocolate chips mixed in.  Or maybe swapping maple syrup instead of honey.  Or even mixing in more chopped nuts.  Do your thing girl.  No one will know the difference.  

Because I can't be the only one who thought sugarplums were dancing fairies, right?  Don't answer that.  

Here's the recipe!

Homemade Sugar Plums
makes approximately 24 pieces

Ingredients

• 3 oz. slivered almonds
• 6 oz. dates 
• 6 oz. dried apricots 
• 2 tablespoons powdered sugar
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• pinch of salt
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract

Directions

1.  Put the almonds, dates and apricots in the bowl of a food processor and pulse until the fruit and nuts are chopped and begin to hold together but haven't formed a ball.  

2.  In a medium bowl, add the powdered sugar, cinnamon, nutmeg, salt, honey, and vanilla extract.  Add the fruit and nut mixture and combine.  I found using my hands for this to be the easiest way to bring the ingredients together.  It's sticky so it helps to spray your hands with cooking spray first.  

3.  Pinch off about a teaspoon or so of dough and roll into a ball.  If serving immediately, you can roll in course sugar and then serve.  If not, leave the balls uncovered (for up to a week) and roll in sugar when ready to serve.  

Enjoy!  

Recipe adapted from Alton Brown