Ingredients:
- 2 cups (568g) whole almonds, toasted and peeled
- 1 pound (450g) granulated sugar
- 2 cups water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon chopped orange zest
- 20 silver leaf sheets
Instructions:
1. In a large saucepan or pot, combine the toasted and peeled almonds, sugar, water, cinnamon, cloves, nutmeg, and orange zest.
2. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar and prevent it from burning.
3. Reduce the heat to low and let simmer for about 15-20 minutes, stirring occasionally, or until the mixture thickens and the almonds are well-coated in the spiced syrup.
4. Drop spoonfuls of the mixture onto a sheet of parchment paper or a silpat mat, creating rounded lumps.
5. Allow the sugarplums to cool completely at room temperature until they harden.
6. To decorate the sugarplums, apply silver leaf to each one by gently pressing the silver leaf onto the surface.
7. If desired, store the sugarplums in an airtight container until ready to serve.
Enjoy these rich Tudors-inspired spiced sugarplums as a delicious and historical dessert.