Go Back

Sugar Plums

Prep Time 15 minutes
Total Time 15 minutes
Author Heidi @ Food Doodles


  • 1 3/4 cups almonds
  • 1 cup dried plums
  • 1/2 cup dried figs
  • 1/2 cup golden raisins or apricots if you prefer
  • generous pinch sea salt
  • 3-4 tablespoons honey
  • zest of one large navel orange
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • dash cloves
  • 1/2 teaspoon cardamom
  • 3/4 teaspoon whole anise seeds


  • In a food processor, process the almonds until all are finely ground. Pour into a bowl and set aside.
  • To the food processor then add all the dried fruit and process until it is all broken up, it should clump together in a ball, not unlike dough.
  • Break up the ball of fruit with a knife, add the nuts back to the food processor and add the salt, honey, orange zest and all the spices. Process until the mixture is completely combined and starts to clump together. Scoop out small bite sized amounts and roll into a ball, then roll in powdered or coarse raw sugar if desired.
  • These are even better the next day and will last up to 2 weeks in an airtight container on the counter.


These can be adapted many different ways. Some recipes include dates, some don't use as many plums, some use different spices and some add more sugar to the "dough".
I used my homemade dried plums so these were not as sticky as they would be if you use store bought dried plums. Rolling in sugar will help them not stick together. You can always add more nuts if they are far too sticky.
To make these vegan you can omit the honey and add a little water as needed to get the dough stick together, or use agave or even pure maple syrup would be delicious.
My recipe was inspired by Alton Brown and Back to Her Roots