|Nutritional Guidelines (per serving)|
|Servings: 24 sugarplums (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sugarplums are a classic holiday candy popularized in poems and famously included in the Nutcracker Ballet. This sugarplum recipe contains different varieties of dried fruit and nuts, along with some preserves and holiday spices. While the recipe does contain sugar, they are also naturally sweetened by the variety of dried fruits and fruit preserves in the recipe.
Supposedly, Sugarplums got their name since the classic recipes include dried plums, or prunes, in the list of ingredients. This recipe does include prunes, but it's very flexible, so you can substitute other dried fruits if you like. Additionally, feel free to play around with the nuts and preserves listed. Just be sure to chop the nuts to a similar consistency as stated in the recipe. If you like brandy, consider adding a spoonful to the mixture for a more adult candy.
- 1/2 cup pitted dates (coarsely chopped)
- 1/2 cup toasted walnuts (coarsely chopped)
- 1/4 cup dried cranberries
- 1/4 cup prunes (finely chopped)
- 1/4 cup toasted skinned hazelnuts (finely chopped)
- 2 tablespoons cherry preserves
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup sugar
Place the chopped dates, prunes, cranberries, hazelnuts, and walnuts in the food processor. Pulse the mixture a few times.
Add the cherry preserves, cinnamon, and cloves, and pulse several more times until the mixture begins to come together. It should hold itself in a ball when you squeeze it between your fingers. You want to retain some of the coarse texture. Do not overprocess it into a sticky paste.
Roll the candy into small 1-inch balls. Then roll the balls in the granulated sugar until they are fully covered with the sugar. Store the finished sugarplums in an airtight container between layers of waxed paper until you are ready to serve them. Sugarplums can be kept, refrigerated, for up to one month.
There are a variety of ways to serve the sugarplums. You can place each individual sugarplum in small, decorative candy cups. Metallic or holiday colored candy cups will bring a festive look to this serving style. You can also form a decorative display with the sugarplums, either by stacking them or setting them up in a circle. Finally, they are a nice addition to any holiday cookie plate or dessert display. If you are serving these to a group or bringing them as part of a cookie exchange party, be sure to label the sugarplums and note which nuts are included in the recipe. Since the nuts are ground up, rolled into the mixture, and covered with sugar, it's not apparent that nuts are included in this recipe.