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
- 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.
- Remove the woody stems from the figs and chop each fig into four to six pieces.
- 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.
- 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.
- You’re done!
- This recipe is adapted from Real Simple.