Last Minute Sugarplums
Last Minute Sugarplums requires approximately 30 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 24 and costs 12 cents per serving. One portion of this dish contains roughly 0g of protein, 2g of fat, and a total of 42 calories. 6 people have tried and liked this recipe. It is brought to you by The Messy Baker. It works well as a hor d'oeuvre. If you have granulated sugar, ground cinnamon, unsweetened cocoa, and a few other ingredients on hand, you can make it. With a spoonacular score of 8%, this dish is very bad (but still fixable). Similar recipes are Sugarplums, Sugarplums, and Sugarplums.
Servings: 24
Preparation duration: 30 minutes
Ingredients:
½ cup granulated sugar
½ teaspoon ground cinnamon
3 tablespoons honey (Laura likes Manuka)
grated zest from 1 orange (about 1 tablespoon)
2 tablespoons unsweetened cocoa (Dutch-Processed if you have it)
½ teaspoon pure vanilla extract
½ cup chopped walnuts
Equipment:
frying pan
food processor
bowl
Cooking instruction summary:
In a small skillet over medium heat, toast the walnuts until fragrant. As soon as you can smell them, transfer the walnuts to a plate to cool.Remove the woody stems from the figs and chop each fig into four to six pieces.Place the nuts, figs, cocoa, and cinnamon, in the bowl of a food processor fitted with a metal blade. Pulse until the nuts and figs are about the size of peppercorns. Add the honey, orange zest, and extract. Pulse a few more times until the honey and zest are evenly incorporated.Pour the sugar into a shallow dish or bowl. Scoop a heaping teaspoon of the fig mixture into your palm and roll it into a ball about 1-inch wide. Roll the sugarplum in the sugar. Repeat, washing hands as needed.Youre done!This recipe is adapted from Real Simple.
Step by step:
1. In a small skillet over medium heat, toast the walnuts until fragrant. As soon as you can smell them, transfer the walnuts to a plate to cool.
2. Remove the woody stems from the figs and chop each fig into four to six pieces.
3. Place the nuts, figs, cocoa, and cinnamon, in the bowl of a food processor fitted with a metal blade. Pulse until the nuts and figs are about the size of peppercorns.
4. Add the honey, orange zest, and extract. Pulse a few more times until the honey and zest are evenly incorporated.
5. Pour the sugar into a shallow dish or bowl. Scoop a heaping teaspoon of the fig mixture into your palm and roll it into a ball about 1-inch wide.
6. Roll the sugarplum in the sugar. Repeat, washing hands as needed.Youre done!This recipe is adapted from Real Simple.
Nutrition Information:
covered percent of daily need
