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Last Minute Sugarplums

  • Author: Charmian Christie
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: about 24 1x
  • Category: No-bake
  • Cuisine: British

Scale

Ingredients

  • 1/2 cup chopped walnuts
  • 4 ounces dried figs (I used 2 Calimyrna and 5 Black Mission) about 2/3 cup once chopped
  • 2 tablespoons unsweetened cocoa (Dutch-Processed if you have it)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons honey (Laura likes Manuka)
  • grated zest from 1 orange (about 1 tablespoon)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar

Instructions

  1. In a small skillet over medium heat, toast the walnuts until fragrant. As soon as you can smell them, transfer the walnuts to a plate to cool.
  2. Remove the woody stems from the figs and chop each fig into four to six pieces.
  3. Place the nuts, figs, cocoa, and cinnamon, in the bowl of a food processor fitted with a metal blade. Pulse until the nuts and figs are about the size of peppercorns. Add the honey, orange zest, and extract. Pulse a few more times until the honey and zest are evenly incorporated.
  4. Pour the sugar into a shallow dish or bowl. Scoop a heaping teaspoon of the fig mixture into your palm and roll it into a ball about 1-inch wide. Roll the sugarplum in the sugar. Repeat, washing hands as needed.
  5. You’re done!
  6. This recipe is adapted from Real Simple.