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.