Sugarplums

• 6 ounces slivered almonds, toasted
• 4 ounces dried plums
• 4 ounces dried apricots
• 4 ounces dried figs
• 1/4 cup powdered sugar
• 1/4 teaspoon anise seeds, toasted
• 1/4 teaspoon fennel seeds, toasted
• 1/4 teaspoon caraway seeds, toasted
• 1/4 teaspoon ground cardamom
• Pinch kosher salt
• 1/4 cup honey
• 1 cup coarse sugar

1. Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
2. Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl.
3. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
4. Scoop the mixture into 1/4-ounce portions and roll into balls.
5. If serving immediately, roll in the coarse sugar and serve.
6. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve.
7. Roll in the coarse sugar prior to serving.
8. The Sugarplums may be stored on the cooling rack for up to a week.
9. After a week, store in an airtight container for up to a month.

almonds, apricots, figs, powdered sugar, anise seeds, fennel seeds, caraway seeds, ground cardamom, kosher salt, honey, coarse sugar

Taken from www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe.html (may not work)