Ingredients
Method
- These homemade sugar plums taste best if you toast the nuts ahead of time. To do so, spread the nuts on a sheet pan and bake at 350˚F for 6-7 minutes, until they smell fragrant and nutty. If you want to skip the toasting step, that's fine.
- Chop all of the dried fruit finely. Add the fruit and nuts to a food processor and pulse until finely chopped. Add all remaining ingredients (except sugar) and pulse again until the mixture is sticky and comes together.
- Use a 1 tablespoon cookie scoop to portion out the plums, then shape into an oval. Optional: use a toothpick to make an indentation on the front. Roll in sugar until well coated and (optional) stick a little rosemary sprig in the top as a stem. Enjoy!
Notes
Storage: These sugar plums will last in the refrigerator for up to several weeks. You can also freeze them for long term storage (up to 6 months).
You can really use any combination of dried fruits and nuts as long as you keep the quantities the same!
Toast the nuts for extra flavor. This isn't 100% essential, but it adds extra flavor!
Chop up all your fruit before it goes in the food processor. This will make it much easier to get evenly-sized pieces. If it's not chopped first, you may end up with some big pieces of dried fruit.