Okay, hopefully some of your remember the post entitled “This Dog.” It was about our dog, Fenway, eating about a dozen of our favorite Blueberry Bran Muffins. He survived both the bran and our wrath.

Well, he has done it again. Except this time he has done it with some hand-rolled sugar plums. I would guess he consumed around 40 of the 80 that I spent an hour hand rolling. The other forty were spread over the counter and looking quite log-licked.

Again, I wanted to kill him. And it was, of course my fault, which made me even angrier. I even thought, I should put these in a Rubbermaid. But nope. I made a nice little sugar plumb pyramid. Festive! And apparently it makes it easy to stick your long black nose onto the counter and curl your pink tongue around like a furry black giraffe.

Well, I mentioned it on the Facebook and a couple of people wanted the recipe, so here it is. I tasted two of them. And they were really very good. A little Middle-Eastern flavor, which I really liked.

It is, as per usual, an Alton Brown recipe.

Ingredients

6 ounces slivered almonds, toasted
4 ounces dried plums (which is a nice way of saying “prunes” I used cranberries and it added a little tart to it)
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey (I used a basswood honey that adds a slight minty flavor to it)
1 cup coarse sugar (although I used vanilla sugar)

Directions

Put the almonds, prunes (or cranberries), apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Combine the powdered sugar, toasted anise seeds, fennel seeds, caraway seeds, ground cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.

Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.

The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

But I highly suggest that you immediately secure them in a closed container.