The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads…

I would love to have visions of dancing sugar-plums in my head, but I don’t know what they look like! And of course, there’s really no such thing, from a fruit standpoint. Ages ago I came across a recipe for Sugarplums on the Food Network website, and I was intrigued.

Turns out there have been candies/confections called Sugarplums around for a long time, and they’re all similar to this recipe, with nuts and dried fruits, rolled into balls.

So there’s no real sugar plum, but nonetheless this recipe was something I knew I had to make!

Best of all, I had 7-year old help with these!


6 ounces Brazilnuts
6 ounces dried plums
4 ounces dried apricots
4 ounces dried figs, stemmed
1/4 cup powdered sugar, sieved
1 tablespoon poppy seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground anise seed
1/4 teaspoon ground fennel seed
1/4 cup honey
Swedish pearl sugar

Weigh out the Brazilnuts and all of the dried fruit, then place it all in the jar of a food processor. Pulse until on the coarse side, but not too coarse. You need all of it to stick together.

Place the mixture in a bowl and add the powdered sugar with the poppy seeds, cinnamon, cardamom, anise seeds, and fennel seeds. Give it all a stir and set aside.

When you are ready to finish the Sugarplums, have the nut-fruit mixture and two latex gloves handy. Place the Swedish pearl sugar in a small bowl. Also have a rack handy on which to place the Sugarplums. Put on the gloves and begin mixing everything together. Roll the sticky mixture into balls and dip in the sugar. Then place on the rack.

Continue with the remaining fruit and nut mixture. This recipe made about 20 Sugarplums, until everyone starts sampling them.

These are really sweet. I don’t think there’s any getting around it, because you need the dried fruits, the powdered sugar, and the stickiness of the honey. Definitely make these for your favorite sweets lover!

42 thoughts on “Sugarplums

    • 1. Amazon, of course. 2. I freeze any that weren’t eaten right away. 3. No, because I don’t let them dry out. But I also think there’s enough of the wet/sticky ingredients in there that they wouldn’t just shrivel up fast. I’d at least put them in a ziploc and put it in the fridge.

    • I know! She’s amazing. She’s reading and knows basic math concepts so it was fun for her. She did poop out about half way through tho….

  1. What a fun recipe! I was confused about sugar plums when I was a kid — thought they were an actual fruit. These are better. Much, much better. :-)

  2. I wouldn’t be able to resist dipping them in really dark chocolate!
    I like the spice combination. Tasty little morsels. :))

  3. Yum, Mimi!!! These sound sooo sweet in the best possible way. I love the combination of spices with the fruit and nuts, and your festive photos are helping me feel ready for Christmas!

  4. I love dried plums (and other dried fruit and nuts), but surprisingly I’ve never tried sugarplums. (Well, I knew the name without really knowing what was that.) Definitely need to make these seasonal treats ASAP – thanks for the inspiration!

    • You are so welcome. the mixture can be varied, for the sake of just different fruit flavors as well as colors. But you know that!

  5. I remember marking a bazillion sugarplums for a Nutcracker Tea fundraiser one year. It was at this point that I realized that they were actually very similar to Alice B. Toklas’ Hashish Fudge. The nuts and spicing are a little different, and yours doesn’t include cannabis sativa, but it’s the same idea,,, Wondering now if that is how ETA Hoffmann saw his sugar plum fairies,,,

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