Fruit and Nut Balls (Sugarplums) Recipe

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C). Place pecans and walnuts on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and fragrant. Let cool and then coarsely chop.

Fruit and Nut Balls: Have ready a baking sheet lined with parchment paper. Place the nuts, dried fruits, candied ginger (if using), and orange zest in your food processor and pulse until finely minced. Add just enough Grand Marnier or orange juice to bind the ingredients together.

Shape the mixture into 1 inch (2.5 cm) balls, pressing the balls in the palm of your hands so the ingredients stick together. Roll each ball in the desired topping(s) and place on the baking sheet. Let the balls air dry until they are no longer sticky (about 1-2 hours). Store in an airtight container between sheets of wax paper. Can be stored in the refrigerator for about a month.

Serve in fluted candy paper cups.

Makes about 40 - 1 inch (2.5 cm) balls.