Sugarplums

1. 1

   In a wide shallow bowl, combine sugar, cardamom and cinnamon.

2. 2

   Mix well, then set aside.

3. 3

   In a food processor, pulse pecans until roughly chopped.

4. 4

   Add pistachios and pulse again until both nuts are finely chopped.

5. 5

   Transfer nuts to a bowl and set aside.

6. 6

   In a food processor, combine dates, apricots and figs, pulse briefly, until roughly chopped.

7. 7

   Add raisins and cherries, then continue pulsing until fruit is evenly chopped and begins to clump.

8. 8

   Return nuts to processor and add liqueur or rum.

9. 9

   Pulse until just mixed.

10. 10

    If mixture does not stick together, add additional liqueur or rum.

11. 11

    A teaspoon at a time, roll mixture into balls, then roll each ball in sugar mixture until well coated.

12. 12

    Sugarplums can be refrigerated in a sealed container for up to 1 month.

13. 13

    If you layer sugarplums, place a sheet of waxed paper between each layer.

No additional tips available.