From start to finish this recipe takes 30 minutes and makes 30 sugarplums.
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Start to finish: 30 minutes
Makes 30 sugarplums
1/2 cup granulated sugar
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
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 rum or orange liqueur
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 and pulse again until both nuts are finely chopped. Transfer the nuts to a bowl and set aside.
In the food processor, combine the dates, apricots and figs. Pulse briefly until roughly chopped. Add the raisins and cherries, then continue pulsing until the fruit is evenly chopped and begins to clump.
Return the nuts to the processor and add the rum or liqueur. Pulse until just mixed. If the mixture does not stick together, add additional rum or liqueur.
A teaspoon at a time, roll the mixture into balls, then roll each ball in the 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.