Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Tightly covered, these keep for up to 2 weeks at room temperature.

Jane Kirby and Kay Chun
Recipe by Real Simple December 2001

Gallery

Credit: Evan Sklar

Recipe Summary

Yield:
About 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

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Nutrition Facts

calcium 15mg; 59 calories; carbohydrates 12g; fat 1g; fiber 1g; protein 1mg; sodium 1mg.
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