Complexion candy, a date, fig and pecan confection
The other day I found myself in a cookie coma. After eating nothing but cookies and homemade candy for several hours straight, my belly hurt and I could barely keep my eyes open. It was a sugar, butter and white flour overload.
Now, I’m not one to pass up a sweet treat, especially this time of year. But sometimes it might be wise for me to cut back just a little so I won’t find myself shopping for a whole new wardrobe in the new year.
Enter complexion candy. “What kind of candy?” you may be asking. I said the same thing when I came across this old Texan recipe. Though upon closer inspection I realized that complexion candy is simply an old-fashioned dried fruit and nut confection under a more colorful name.
I love dates. They’re sticky, crunchy and sweet with such a rich caramelized flavor that it’s hard to believe that they’re a fruit. Yep, dates are nature’s candy. And that’s what’s at the heart of complexion candy, along with figs, raisins, orange zest and pecans.
It’s a snap to make this, as you simply throw all the ingredients into a food processor and whirl away until a smooth paste forms. Then you can either roll it into balls and dip it in coconut or chopped pecans, or you can press it into a pan and cut it into squares after chilling.
The original recipe called for sprinkling the complexion candy with powdered sugar, but I didn’t think it added much, so I skipped that step. You, however, may disagree. But one thing that we can agree on is that complexion candy is a guilt-free sweet. It’s also extremely versatile. For instance, you can sub in other dried fruits if you like, add a bit of ginger and cinnamon for a little spice, use walnuts if you prefer, or if you’re feeling really decadent throw in some chocolate chips or chopped bacon.
If you’re a fan of fig bars or Lara Bars, then this is for you. Now, I would never advocate getting rid of the pralines, the brittles, festive cookie tray, and other holiday treats that always makes the season bright, but you might consider giving complexion candy a try. And you know what? You might just be surprised.
Complexion candy, a date, fig and pecan confection
Ingredients
- 2 cups dates
- 2 cups dried figs
- 1/2 cup raisins
- 1/4 cup roasted pecans
- 1 tablespoon orange zest
- 1/2 cup shredded coconut
- 1/4 cup chopped nuts, such as pecans, walnuts or pistachios
Instructions
- Place the dates, dried figs, raisins, pecans and orange zest in a food processor and blend until a paste forms. Form into 1-tablespoon-sized balls and dip in shredded coconut and/or chopped nuts. Alternatively, you can press the paste into a pan, chill for an hour and then cut into squares.
- Variations: You can replace the pecans with walnuts or almonds. You can also dip the balls into chopped nuts. For more flavor, try adding a pinch of ginger, cinnamon and clove. To make them even more decadent, you can add chocolate chips or chopped bacon.
Yum! I've never heard of this Texas treat. Sounds great though! Going to TX for the holidays?
DessertForTwo–I think it's pretty obscure! And sadly, I won't be going home for the holidays–plane tickets were crazy expensive this year.
Lisa–this recipe reminds me of HAIS, which is a sweet treat from the 1200s. Muḥammad bin al-Ḥasan bin Muḥammad bin al-Karīm al-Baghdadi wrote a book in 1226 titled "A Book of Dishes". He gave the recipe for hais, which has been redacted for the modern kitchen as: 2 2/3 cups breadcrumbs, 2 cups pitted dates, 1/3 cup ground almonds, 1/3 cup ground pistachios, and 7 Tablespoons melted butter or sesame seed oil (not toasted). Put all ingredients in a food processor and grind into a paste. Form into balls and roll in sugar if you like. I have had this and it really is good. Texan Complexion Candy is a fine example of a modern treat with an ancient history!
Robin–That's quite some history. Thank you for sharing!
I've become such a fan of dates since living in Dubai. They are everywhere here! Looking forward to trying this recipe. from one homesick Texan to another – happy holidays and thanks for the wonderful recipes and blog!