Sugarplums (No Bake)

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   In a wide, shallow bowl, combine the sugar, cardamom and cinnamon in a shallow bowl and set aside.

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   In a food processor, pulse the pecans until roughly chopped.

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

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   Transfer the nuts to a separate bowl and set aside.

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   3.

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   In the food processor, combine the dates, apricots and figs.

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   Pulse briefly until roughly chopped.

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

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    4.

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    Return the nuts to the food processor and add the rum or orange liqueur.

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    Pulse until just mixed.

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

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    5.

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

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    *Note: Sugarplums can be refrigerated in a sealed container for as long as a month.

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

* Per serving · 4 servings · Values may vary.

No additional tips available.