A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.
Make Ahead Tip: Place on wax paper; store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- 3/4 cup sugar
- 1/2 cup dried cranberries
- 1/2 cup pitted and snipped dates
- 2 large eggs, beaten
- 1/3 cup chopped pistachios, preferably unsalted
- 1/3 cup chopped walnuts
- 1/3 cup chopped pecans
- 1 teaspoon rum extract
- 3/4 cup shredded coconut
Combine the sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170 degrees F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6-14 minutes, depending on how hot your stove's "medium-low" setting is.
Remove from the heat; stir in the pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
64 calories; 3g total fat; 1g total saturated fat; 12mg cholesterol; 9mg sodium; 9g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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