Visions of sugarplums spiced sugarplums

Chef Don Bingham & AR First Lady Susan Hutchinson

½ cup Honey

½ teaspoons grated orange peel

1 ½ teaspoons ground cinnamon

½ teaspoon ground allspice

½ teaspoons ground nutmeg

2 cups finely chopped toasted almonds

1 cup finely chopped dried apricots

1 cup finely chopped pitted dates

1 cup confectioners’ sugar

1. In large bowl, combine honey, orange peel, cinnamon, allspice and nutmeg; mix well. Stir in almonds, apricots and dates.

2. Former rounded teaspoonfuls of mixture into ¾-inch balls. Roll in confectioner’s sugar. Store in airtight container.