Sweet Sugar Plums Recipe made with almonds, honey, plums or prunes, dried cranberries, dried cherries, warm spices, vanilla, and sugar.
Table of Contents
Every holiday season, someone mentions sugar plums. In songs. In movies. In that one line everyone knows but no one really explains. And for years, I just smiled and nodded like I understood. Meanwhile, in my head, I was thinking… are they cookies? candy? literal plums? Sound familiar?
This Sweet Sugar Plums Recipe came out of that exact confusion. I wasn’t trying to recreate some historical masterpiece or prove anything culinary. I just wanted something that felt old-fashioned and cozy without being fussy. Something you could imagine sitting on a holiday table next to citrus peels, nuts, and half-empty mugs of coffee that have already gone cold once.
The first time I made these, I remember how unexpectedly calming it all felt. Toasting almonds while the kitchen warmed up. Grating fresh nutmeg and immediately thinking, why don’t I do this more often? Running everything through the food processor and watching it slowly turn into something cohesive and sticky and promising. No oven. No timers yelling at me. Just quiet. And honestly, during the holidays, that felt like a gift.
When I rolled the first one in sugar and took a bite, I didn’t get fireworks. I got warmth. Spice. Chewy fruit. Something not too sweet, not too heavy. And I remember thinking, Oh. This makes sense now. This is what sugar plums were probably meant to be all along.
Why you’ll Love these Sweet Sugar Plums?
This Sweet Sugar Plums Recipe doesn’t try to compete with cookies or fudge or anything dripping in chocolate. And I think that’s exactly why it works. They’re sweet, but softly so. Spiced, but not loud. The kind of treat you reach for when you want something, not everything.
I also love that there’s no baking involved. No candy thermometers. No “did I overcook this?” anxiety. If you can pulse a food processor and roll something into a ball, you’re golden. And somehow — and I’m still not totally sure how — they look elegant. Like you planned ahead. Like you know what sugar plums are and didn’t just Google it last week.
They’re also a nice break from the usual holiday dessert chaos. Don’t get me wrong, I love cookies. But these feel like a surprise. The kind people ask about quietly, leaning in like it’s a secret.
Ingredient Notes
Let’s talk ingredients the way we actually use them — not the “perfectly staged counter” version.
- Almonds: Toast them. I know it’s an extra step. I also know it’s worth it. Raw almonds are fine, but toasted almonds feel like they showed up with intention.
- Honey: This keeps the sweetness gentle and warm instead of sharp. It’s the reason these don’t taste like candy, even though they kind of are.
- Cinnamon, Fresh Nutmeg & All-Spice: This trio is where the holiday feeling lives. Cozy, familiar, and comforting without being overpowering.
- Plums or Dried Prunes: These are the backbone. Prunes work beautifully and give that deep color and chew that makes these feel substantial.
- Dried Cranberries & Dried Cherries: These bring brightness. A little tartness keeps everything from tasting one-note.
- Vanilla Extract: Just a splash, but it smooths everything out and ties the flavors together.
- Granulated Sugar: This is for rolling, not flavor. It adds that classic sugar-plum look and a tiny bit of crunch on the outside.
How to Make Sweet Sugar Plums Recipe?
This Sweet Sugar Plums Recipe doesn’t feel like strict steps — it feels more like a rhythm.
- Start by toasting the almonds. You’ll know they’re ready when your kitchen smells like you’re doing something right. Let them cool slightly, then add them to the food processor with honey, cinnamon, nutmeg, and all-spice. Pulse until the mixture looks crumbly but sticks together when pressed. You’re not making nut butter — texture is your friend here.
- Next, add the fruit: plums or prunes, dried cranberries, dried cherries, and vanilla. Pulse again in short bursts. Stop. Scrape the sides. Pulse again. The mixture should be sticky, cohesive, and just a little rough around the edges. If it looks too smooth, you’ve gone a bit far — but it’ll still taste good. Ask me how I know.
- Once it holds together, scoop about a tablespoon at a time and roll into compact balls, roughly 1½ inches wide. Roll them in granulated sugar. They don’t need to be perfect. In fact, slightly uneven feels more right somehow.
- Arrange them in a candy dish, tuck them into mini cupcake liners, or tell yourself you’re making them for guests while quietly eating one standing at the counter.
Storage Options
These sugar plums store beautifully, which makes them ideal for busy holiday weeks.
Keep them in an airtight container at room temperature for up to two weeks. You can refrigerate them if you like a firmer bite, but I prefer them at room temp — softer, more aromatic, and easier to sneak one without making a big production.
They also travel well, which is honestly a holiday miracle.
Variations & Substitutions
Once you make this Sweet Sugar Plums Recipe, ideas start popping up. That’s normal.
- Swap almonds for pecans or walnuts.
- Use dates instead of prunes for a caramel-like sweetness.
- Add orange zest — not optional in my opinion, but I’ll let you decide.
- Roll them in powdered sugar for a softer finish.
- Add a tiny pinch of cloves if you like bold spice.
Some tweaks will become favorites. Others will quietly disappear. That’s part of the process.
What to Serve With Sweet Sugar Plums?
These sugar plums shine on a holiday dessert table, especially next to simpler treats. They’re lovely with coffee, tea, or mulled wine. They also work well after a heavy meal — sweet, but not overwhelming.
I like setting them out in a small bowl and watching people say, “I’ll just try one,” and then circling back a few minutes later.
FAQ:
Are these the sugar plums from The Nutcracker?
Probably the closest modern version — spiced, nutty, fruit-based treats rather than actual plums dipped in sugar.
Do I really need a food processor?
It helps. You can chop by hand, but it’s more work and less relaxing.
Can I make these ahead of time?
Yes — and you should. The flavors settle and get even better after a day.
If you’ve ever wondered what sugar plums actually are — or you’re just looking for a holiday treat that feels nostalgic, cozy, and a little unexpected — this Sweet Sugar Plums Recipe might be exactly what you need this season. If you make them, tell me… did they make it to the dessert table, or did they slowly disappear from the container?
Sweet Sugar Plums Recipe
Ingredients
- Almonds
- Honey
- Ground cinnamon
- Freshly grated nutmeg
- Ground allspice
- Plums or dried prunes
- Dried cranberries
- Dried cherries
- Vanilla extract
- Granulated sugar for rolling
Instructions
- Toast the almonds in the oven or in a dry skillet until lightly browned and fragrant. Allow them to cool slightly.
- Place the toasted almonds into a food processor. Add the honey, cinnamon, nutmeg, and allspice. Pulse until the mixture is finely chopped and begins to come together.
- Add the plums or dried prunes, dried cranberries, dried cherries, and vanilla extract to the food processor. Pulse in short intervals until the mixture is cohesive, sticky, and finely textured, scraping down the sides as needed.
- Using a small scoop or tablespoon, portion approximately 1 tablespoon of the mixture and roll into a compact ball measuring about 1½ inches in diameter.
- Roll each ball in granulated sugar until fully coated.
- Arrange the sugar plums in a candy dish or place them in individual mini cupcake liners.
- Serve at room temperature.
Notes
