I’m sharing my Homemade Sugar Plums, a simple holiday treat of dried fruit, fragrant spices, and a crunchy sugar coating with a little surprise that will make you want the recipe.
I get a little obsessed with Sugar Plums each December. There’s something about chewy pitted dates and almonds toasted and finely chopped that makes the bite equal parts rustic and surprising.
I know people who google Recipe For Sugar Plums expecting something fussy or old fashioned, and then they taste mine and wonder why they waited so long. I call them Homemade Sugar Plums, because they feel small and special, not like a cookie you should share with everyone.
They have little contrasts that keep you curious, and honestly they vanish before I know it.
Ingredients
- Dates: sticky and sweet, high in fiber and natural sugars they add chewy depth.
- Prunes: rich in fiber and potassium slightly tart, help balance sweetness.
- almonds: toasted for crunch provide healthy fats, protein and a nutty backbone.
- Walnuts: softer crunch, omega 3s, earthy flavor, make them feel more substantial.
- Dried apricots: bright lightly tart add vitamin A and concentrated fruit sweetness.
- Cinnamon: warming spice rounds flavors gives aromatic sweetness without extra sugar.
- Orange zest: fresh citrus lift brightens alot of heavy fruit little oils add perfume.
- Granulated sugar: adds crisp sweetness on outside pure carbs optional to reduce.
Ingredient Quantities
- 1 cup pitted dates chopped (about 8 to 10)
- 1 cup pitted prunes (dried plums) chopped
- 3/4 cup raisins (dark or golden)
- 1/2 cup dried apricots chopped
- 1/2 cup dried figs chopped
- 1 cup almonds toasted and finely chopped
- 1/2 cup walnuts toasted and chopped
- 1/2 cup granulated sugar, plus about 1/2 cup coarse sugar for rolling
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Zest of 1 orange (about 1 tablespoon)
- 2 to 3 tablespoons brandy, rum, or orange juice (optional)
- 1 teaspoon vanilla extract
- Pinch fine salt
How to Make this
1. Preheat oven to 350°F (175°C). Spread 1 cup almonds and 1/2 cup walnuts on a baking sheet and toast 8 to 10 minutes until fragrant, then let cool and finely chop the almonds and roughly chop the walnuts.
2. If using, place 1 cup chopped dates, 1 cup chopped prunes, 3/4 cup raisins, 1/2 cup chopped apricots and 1/2 cup chopped figs in a bowl and pour 2 to 3 tablespoons brandy, rum, or orange juice over them; let sit 10 to 15 minutes to plump. If you dont want alcohol or soaking, just skip the liquid and use the fruit as is.
3. Put the soaked or rehydrated fruit plus 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, zest of 1 orange, 1 teaspoon vanilla extract and a pinch of fine salt into a food processor. Pulse until the fruits are finely chopped and the mixture becomes sticky and holds together when pressed. Dont over-process into a paste; you want some texture.
4. Transfer the fruit mixture to a bowl and fold in the toasted chopped almonds and walnuts until evenly mixed.
5. Chill the mixture in the fridge 15 to 30 minutes if it feels too soft to shape; cooling firms it up and makes rolling easier.
6. Scoop about 1 to 1 1/2 tablespoons of mixture for each sugar plum, press and roll between your palms into a round ball. Wet or lightly oil your hands if it sticks too much.
7. Pour about 1/2 cup coarse sugar into a shallow bowl and roll each ball in the sugar until well coated, pressing gently so the sugar sticks. Place finished sugar plums on a parchment-lined tray.
8. Chill the rolled sugar plums at least 20 minutes to set, or refrigerate for an hour for firmer results.
9. Store sugar plums in an airtight container in the fridge up to 2 weeks or freeze for longer storage. Let come to near room temperature before serving for best flavor.
Equipment Needed
1. Oven and a rimmed baking sheet for toasting the nuts
2. Parchment paper or a silicone baking mat (for the tray)
3. Food processor to pulse the fruit mixture
4. 2 mixing bowls — one for soaking fruit and one for mixing in the nuts
5. Measuring cups and measuring spoons
6. Sharp knife and cutting board for chopping nuts and dried fruit
7. Rubber spatula or wooden spoon for folding the mixture
8. Small shallow bowl for the coarse sugar and a parchment lined tray to chill the finished plums
FAQ
Sugar Plums Recipe Substitutions and Variations
- Dates (1 cup): swap for Medjool dates, dried figs, or softened dried apricots, 1:1 — chop small, and if they’re dry soak briefly in warm water or liquor so the mix sticks together better.
- Prunes (1 cup): use dried cherries, golden raisins, or extra figs instead, same volume, soak if needed to plump them up so the texture matches.
- Almonds (toasted, 1 cup): try toasted pecans or hazelnuts for a richer, buttery note, or use roasted pumpkin seeds for a nut free option, chop to similar size.
- Brandy/rum/orange juice (2–3 tbsp, optional): substitute apple cider, orange liqueur like Cointreau, or a tablespoon extra orange juice plus 1 tsp maple syrup, or omit and add more orange zest for brightness.
Pro Tips
– Soak smart, not soggy. Use warm liquid to plump the fruit for 10 to 15 minutes, then drain well, but save a tablespoon or two of the soaking liquid. If the mix seems dry when you pulse it later you can add just a splash back, otherwise youll end up with a mushy paste.
– Toast and texturize the nuts. Toast until fragrant then cool completely, pulse the almonds finer and leave some walnut chunks bigger so you get little crunchy bites. Toasting can go from perfect to burnt fast, so watch them the last minute.
– Pulse, dont puree. Use short bursts in the food processor and scrape the bowl often, stop when the mixture sticks together but still has visible bits. If it sticks too much to your hands chill it a bit rather than overprocessing.
– Shape and coat with tricks. Chill the mixture briefly if its too soft, use a small scoop for even sizes, and wet or lightly oil your palms if they stick. Roll in coarse sugar right before serving so the crystals stay crisp, or try finely chopped toasted nuts for a different finish.
– Make ahead and serving tips. These taste better after resting a day or two in the fridge, flavors meld, so dont be afraid to make them ahead. Store airtight, freeze for longer keeping in single layer, and bring nearly to room temp before serving so the flavors open up.
Sugar Plums Recipe
I’m sharing my Homemade Sugar Plums, a simple holiday treat of dried fruit, fragrant spices, and a crunchy sugar coating with a little surprise that will make you want the recipe.
12
servings
294
kcal
Equipment: 1. Oven and a rimmed baking sheet for toasting the nuts
2. Parchment paper or a silicone baking mat (for the tray)
3. Food processor to pulse the fruit mixture
4. 2 mixing bowls — one for soaking fruit and one for mixing in the nuts
5. Measuring cups and measuring spoons
6. Sharp knife and cutting board for chopping nuts and dried fruit
7. Rubber spatula or wooden spoon for folding the mixture
8. Small shallow bowl for the coarse sugar and a parchment lined tray to chill the finished plums
Ingredients
-
1 cup pitted dates chopped (about 8 to 10)
-
1 cup pitted prunes (dried plums) chopped
-
3/4 cup raisins (dark or golden)
-
1/2 cup dried apricots chopped
-
1/2 cup dried figs chopped
-
1 cup almonds toasted and finely chopped
-
1/2 cup walnuts toasted and chopped
-
1/2 cup granulated sugar, plus about 1/2 cup coarse sugar for rolling
-
2 teaspoons ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground allspice
-
Zest of 1 orange (about 1 tablespoon)
-
2 to 3 tablespoons brandy, rum, or orange juice (optional)
-
1 teaspoon vanilla extract
-
Pinch fine salt
Directions
- Preheat oven to 350°F (175°C). Spread 1 cup almonds and 1/2 cup walnuts on a baking sheet and toast 8 to 10 minutes until fragrant, then let cool and finely chop the almonds and roughly chop the walnuts.
- If using, place 1 cup chopped dates, 1 cup chopped prunes, 3/4 cup raisins, 1/2 cup chopped apricots and 1/2 cup chopped figs in a bowl and pour 2 to 3 tablespoons brandy, rum, or orange juice over them; let sit 10 to 15 minutes to plump. If you dont want alcohol or soaking, just skip the liquid and use the fruit as is.
- Put the soaked or rehydrated fruit plus 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, zest of 1 orange, 1 teaspoon vanilla extract and a pinch of fine salt into a food processor. Pulse until the fruits are finely chopped and the mixture becomes sticky and holds together when pressed. Dont over-process into a paste; you want some texture.
- Transfer the fruit mixture to a bowl and fold in the toasted chopped almonds and walnuts until evenly mixed.
- Chill the mixture in the fridge 15 to 30 minutes if it feels too soft to shape; cooling firms it up and makes rolling easier.
- Scoop about 1 to 1 1/2 tablespoons of mixture for each sugar plum, press and roll between your palms into a round ball. Wet or lightly oil your hands if it sticks too much.
- Pour about 1/2 cup coarse sugar into a shallow bowl and roll each ball in the sugar until well coated, pressing gently so the sugar sticks. Place finished sugar plums on a parchment-lined tray.
- Chill the rolled sugar plums at least 20 minutes to set, or refrigerate for an hour for firmer results.
- Store sugar plums in an airtight container in the fridge up to 2 weeks or freeze for longer storage. Let come to near room temperature before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 84g
- Total number of serves: 12
- Calories: 294kcal
- Fat: 8.9g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Polyunsaturated: 3.4g
- Monounsaturated: 4.1g
- Cholesterol: 0mg
- Sodium: 4mg
- Potassium: 477mg
- Carbohydrates: 53.7g
- Fiber: 5g
- Sugar: 42g
- Protein: 4.4g
- Vitamin A: 250IU
- Vitamin C: 0.4mg
- Calcium: 52mg
- Iron: 1.2mg
