Visions of Sugar Plums!

Did you ever eat a Sugar Plum?  I haven’t, but this year I am going to, because for some reason they have been dancing in my head.  I have to admit all these years (won’t say how many!),  my vision of sugar plums has been a gum drop-like candy creation that was colorful and coated with sugar.  In case you thought the same thing, below is a recipe from Saveur Magazine.  In addition, here is a link to more detailed instructions and pictures at UseRealButter.com. Sugar plums look like a great treat to keep in the house for unexpected guests and also to give as gifts, just make sure to check nut allergies before doing so.

Let me know if you have another recipe or if you are an experienced sugar plum maker, what are your tips! This is all new to me and I would love the feedback.

Sugar Plums
from Saveur Magazine

2 cups whole almonds
1/4 cup honey
2 tsp grated orange zest
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1 cup dried apricots, finely chopped
1 cup pitted dates, finely chopped
1 cup confectioners’ sugar

Preheat oven to 400F. Arrange almonds on a baking sheet in a single layer and toast in oven for ten minutes. Set aside to cool and then finely chop. Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a small bowl. Mix almonds, apricots, dates and spice mix in a large bowl. Mix well. Pinch off rounded teaspoon-sized pieces and roll into balls. Dust the sugar plums with powdered sugar and refrigerate in single layers between sheets of wax paper in airtight containers for up to one month.