Turn on the Tchaikovsky and grab your biggest spoon—our fall Limited Batch, Sugar Plum Almond & Hazelnut Butter, is finally here. Inspired by one of our favorite holiday treats of yore, this indulgent almond & hazelnut butter is sweet, textural, and full of holiday spirit.
Heirloom Mission almonds meet rich Oregon hazelnuts to create a smooth, indulgent base, sweetened with a touch of Organic maple syrup. Crunchy Organic cashews and dried cranberries & apricots add bursts of vibrant texture and flavor, elevated with the warming spice of Organic cinnamon & cloves, and balance from real Ugandan Bourbon vanilla beans and Jacobsen sea salt.
We love Sugar Plum spread generously on warm croissants or thick slices of brioche, swirled into steamy oats, or as a spirited treat, straight from the spoon, only here through December!
HISTORY OF SUGAR PLUMS
While you may know the name from the Clement Moore poem “Twas the Night Before Christmas,” sugar plums are less common in the modern era. While there’s a dispute on its origin, people have used the term “sugar plum” for centuries. As early as the 1600s, the English knew them as containing any variety of minced fruit rolled into small balls with nuts, which is the method still strikingly replicated with the addition of warm spices in modern recipes (including our own!) and referenced in the notable Christmas cookbook from Mimi Sheraton, Visions of Sugarplums. “Sugar plums” shifted meaning over the centuries, to reference anything from small candy-shelled nuts or seeds to anything small and immensely enjoyable, and in their nineteenth-century heyday, described nearly any round, bite-sized candy treat.
