Sugar Plums
Nutritional Info
- Servings Per Recipe: 95
- Amount Per Serving
- Calories: 29.3
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.6 g
- Protein: 0.6 g
View full nutritional breakdown of Sugar Plums calories by ingredient
Introduction
Who knew that a holiday treat could be low in calories? Just be sure to take them to a party so you won't have to look at them for too long!! I made this recipe from 2 other recipes. Who knew that a holiday treat could be low in calories? Just be sure to take them to a party so you won't have to look at them for too long!! I made this recipe from 2 other recipes.Number of Servings: 95
Ingredients
-
1/4 cup granulated sugar
1/8 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 C slivered almonds
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 (or craisins)
2 tsp. grated orange zest
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
2 tablespoons rum
Directions
In a wide, shallow bowl, combine the sugar, cardamom and cinnamon. Mix well, then set aside.
Toast all nuts in a 400 degree oven for 10 minutes. Or, you can use a very heavy skillet and toast until golden.
In a food processor, pulse the nuts until 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, zest, cinnamon, allspice and nutmeg, then continue pulsing until the fruit is evenly chopped and begins to clump.
Return the nuts to the processor and add the rum. Pulse until just mixed. If the mixture does not stick together, add additional rum. 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 months - I finished my last batch 6 months after Christmas!. If you layer the sugarplums, place a sheet of waxed paper between each layer.
Toast all nuts in a 400 degree oven for 10 minutes. Or, you can use a very heavy skillet and toast until golden.
In a food processor, pulse the nuts until 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, zest, cinnamon, allspice and nutmeg, then continue pulsing until the fruit is evenly chopped and begins to clump.
Return the nuts to the processor and add the rum. Pulse until just mixed. If the mixture does not stick together, add additional rum. 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 months - I finished my last batch 6 months after Christmas!. If you layer the sugarplums, place a sheet of waxed paper between each layer.
