Ballet News | Sugar Plums

logo for the national ballet of canada companyBallet News | Sugar Plums

Just how do you make your own Sugar Plums ?

Courtesy of The National Ballet of Canada, and with all the talk of Nutcracker at this time of the year, I thought it would be great to know how to make Sugar Plums.

So, without further ado :

Sugar Plums


1/4 lb (120g) slivered almonds

3/4 lb (350g) dried black mission figs, stemmed

1/4 cup Dutch-processed cocoa

1 tsp ground cinnamon

1/2 cup honey

2 tbsp amaretto

Grated zest of 1 orange

About 1/2 cup granulated sugar for coating

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Spread almonds on baking sheet.

Toast in preheated 400˚F oven for 4 to 5 minutes or until golden.

Cool in small bowl.

In food processer, pulse almonds and figs until figs are about the size of peppercorns.

Sift in cocoa and cinnamon.

Add honey, amaretto and zest. Pulse a few times, just until blended.

Place in large bowl. Cover and refrigerate about 1 hour to firm up.

Pour sugar into small, shallow bowl.

Using palms, roll fig mixture into balls about 1-1/4 inch in diameter.

(Rinse hands in cold water periodically, as they get sticky.)

Roll balls in sugar to coat. Store in airtight container in fridge for several weeks.

Makes 30 sugar plums.

Enjoy !

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3 Responses to Ballet News | Sugar Plums

  1. Debby December 15, 2010 at 6:57 pm #

    Thank you. I have never even thought about making sugar plums.

  2. sionan December 16, 2010 at 6:23 am #

    How awesome ! 😉 thanks for that..

  3. Dancing Branflake December 18, 2010 at 11:25 pm #

    Oh my goodness! I have always wanted to make these- and to know what they were. Thank you thank you thank you!