½cupcoarse sugar for coatingpurple sugar used in this recipe
Instructions
For extra flavor, toast the nuts by spreading them on a sheet pan and baking at 350˚F for 6-7 minutes until fragrant.
Finely chop all dried fruit. In a food processor, pulse the fruit and nuts until finely chopped. Add all other ingredients (except sugar) and pulse until sticky and well combined.
Use a 1 tablespoon cookie scoop to portion out the plums, then shape them into ovals. Optionally, use a toothpick to make an indentation on the front. Roll in sugar until well coated and (optional) insert a small rosemary sprig on top as a stem. Enjoy!
Notes
Store these sugar plums in the refrigerator for several weeks or freeze for long-term storage (up to 6 months).
Get creative with dried fruits and nuts, but keep the quantities the same!
Toasting the nuts adds extra flavor, though it's not mandatory.
Chop all fruit before using the food processor for even-sized pieces, avoiding large chunks.