Orange-Chocolate Sugar Plums Recipe

2012-05-04

INGREDIENTS

2 cups coarsely chopped pecans
2 cups coarsely chopped, unblanched almonds
1 cup Orange Peel Preserves,* chopped
1/2 cup flaked coconut
1//4 cup Hale orange juice
1 (8 ounces) package semi-sweet chocolate
1 large egg
Confectioner’s sugar

PREPARATION

In a large bow, mix pecans, almonds, Orange Peel Preserves,* coconut and orange juice. In a small saucepan, melt chocolate over moderately low heat; remove from heat and cool 15 minutes.  Beat in egg until mixture is well blended. Stir chocolate into nut mixture. When thoroughly mixed, chill 30 to 45 minutes until
firm enough to handle. Shape into walnut-size balls. Roll 1/2 of the candies in confectioner’s sugar. Chill candies until ready to serve.

YIELD: 2 1/2 pounds candy or about 75 pieces.

*ORANGE PEEL PRESERVES

4 Hale oranges
Water
2 cups granulated sugar

Peel oranges and cut peel into thin slivers (use orange segments in another recipe or for eating fresh). Put peel into a 2-quart saucepan and add water to cover. Bring to a boil and boil 30 to 45 minutes over moderate heat until
very thick and syrupy. Remove from heat and chill until ready to use.

YIELD: 2 Cups.

Recipe Type: Tags:
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