Almonds and assorted dried fruits are the base of these bite-sized sparkly, sweet gems.
Victorian sugar plums
Prep 30 min | Total 45 min
Ingredients:
- 2 cups slivered almonds
- 1/4 cup of honey
- 1/4 tsp fennel seeds, finely chopped
- 1/4 tsp anise seeds, finely chopped
- 1/4 tsp cardamom
- 1/8 tsp salt
- 1 cup icing sugar
- 2/3 finely chopped apricots
- 2/3 cup finely chopped prunes
- 2/3 cup finely chopped dates
- 2/3 coarse or granulated sugar
Method:
Toast almonds in an extra-large frying pan over medium, about 5 minutes. Let cool for 10 minutes, then finely chop.
Stir honey with fennel, anise, cardamom and salt in a large resealable zip-lock bag until combined. Add almonds, icing sugar, apricots, prunes and dates. Seal bag and knead until thoroughly mixed.
Pour coarse sugar into a medium bowl. Scoop out 1-tbsp portions of nut mixture. Use lightly damp hands to roll into balls. Toss in sugar until coated. Sugar plums will keep well in a resealable container for up to 2 weeks.
Makes 36 | Per sugar plum 91 calories, 2 g protein, 16 g carbs, 3 g fat, 1 g fibre, 10 mg sodium.
Courtesy Claire Tansey
Chatelaine.com
@tanseyclaire
@chatelaine