I used to craft sugar plums ( not actually plums but confections), years ago, as a part of the homemade, goodie laden Christmas gift baskets I gave to co-workers at the advertising agency I worked for in Salt Lake City. Just today, I came across this recipe and it brought back wonderful memories. You can also put these into a beautiful decorative, reusable tin or box.
Tightly covered, these keep for up to 2 weeks at room temperature.
1/2 cup slivered almonds
4o unces dried figs
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
3 tablespoons honey
Grated zest from 1 orange (1 tablespoon)
1/2 teaspoon almond extract
3/4 cup granulated sugar
Yield: About 2 dozen
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.