Sugarplums

• 6 ounces, weight Slivered Almonds
• 6 ounces, weight Cashews
• 4 ounces, weight Dried Plums
• 4 ounces, weight Dried Apricots
• 4 ounces, weight Dried Figs
• 1/4 cups Powdered Sugar
• 1/4 teaspoons Anise Seeds, Toasted
• 1/4 teaspoons Fennel Seeds, Toasted
• 1/4 teaspoons Caraway Seeds, Toasted
• 1/4 teaspoons Ground Cardamom
• 1 pinch Kosher Salt
• 1/4 cups Honey
• 1 cup Coarse Sugar

1. Put the almonds, cashews, plums, apricots, and figs into the bowl of a food processor and pulse 25+ times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
2. Toast the spices and then grind.
3. Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
4. Scoop the mixture using a 2-teaspoon scoop (makes a 1" ball) and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
5. The sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

weight cashews, ubc, ubc, ubc, ubc, ubc, kosher salt, ubc, sugar

Taken from tastykitchen.com/recipes/desserts/sugarplums/ (may not work)