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The Best & Easy Sweet Sugar Plums

A traditional, no-bake holiday treat made with a spiced blend of dried fruits and toasted nuts, rolled into bite-sized balls and coated in sparkling sugar.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 20 minutes
Servings: 24 plums
Course: Candy, Dessert, Snack
Cuisine: American, European, Holiday
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Nuts & Fruit Base
  • 1/2 cup raw almonds approx. 70g
  • 1/2 cup raw walnuts or pecans approx. 60g
  • 1 cup dried plums (prunes) approx. 175g, pitted
  • 1/2 cup Medjool dates approx. 85g, pitted
  • 1/2 cup dried apricots approx. 65g
Spices & Coating
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp fine sea salt
  • 1 medium orange zested
  • 1/2 cup coarse sparkling sugar or sanding sugar for rolling

Equipment

  • Food processor
  • Baking sheet
  • Small bowls
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Spread almonds and walnuts on a baking sheet and toast for 7-9 minutes. Let cool completely.
  2. Place the cooled, toasted nuts into a food processor and pulse until finely chopped. Transfer to a bowl and set aside.
  3. Add the pitted dried plums, dates, and apricots to the food processor. Process for 1-2 minutes until a thick, sticky paste forms.
  4. Return the chopped nuts to the food processor with the fruit. Add cinnamon, nutmeg, cardamom, sea salt, and orange zest.
  5. Pulse the machine a few times until the nuts and spices are evenly incorporated into the fruit paste.
  6. Using slightly damp hands, scoop out about 1 tablespoon of the mixture at a time and roll into smooth, round balls.
  7. Place the coarse sugar in a shallow bowl. Roll each ball in the sugar until generously coated.
  8. Place the sugared plums in an airtight container and refrigerate for at least 1 hour to set before serving.

Notes

If your dried fruit is very hard, soak it in hot water for 10 minutes, then drain and pat completely dry before using. These can be made up to a week in advance and stored at room temperature, or frozen (un-sugared) for up to 3 months.