What are your holiday traditions—maybe watching holiday movies and making candy buckeyes? Baking during the holidays is one of our favorite things to do with figs. Start a new tradition with our almond butter buckeye recipe and then share your favorite movie in the comments to put us in the holiday spirit!
Mixing It Up
This candy’s name derives from the nut of the state tree in Ohio because they resemble them. Popular in Ohio and beyond—typically candy buckeyes are made with peanut butter, confectioner’s sugar, and a softened fat that is solid state (like butter, coconut oil, or shortening) and then dipped in chocolate. We’ve made a few adjustments for a candy you’ll find irresistible.
Go Golden: Figs
Sun-Maid and Orchard Choice Golden Figs are our pick for the buckeye candy recipe. Their delicate sweetness and nutty flavor pairs beautifully with the almond butter and gives them a tawny hue too.
Go Nuts: Almond Butter
We love the flavors of chocolate and peanut butter…but almond butter and chocolate are a winsome combination. Pairing Golden Figs with La Tourangelle Fleur de Sel Almond Butter is a no-brainer—their nut butter tastes outrageously of almonds as almond oil keeps the texture smooth in this natural nut butter. You’ll find a nutty sweet and toothsome texture to candies that are not as sweet as other versions, leaning instead on the naturally sweet figs.
Go Milk: Chocolate
Since we’re aiming for a sweet treat and have scaled back on the confectioner’s sugar, we opted for milk chocolate to coat the outside of the candies, a decision we think you will enjoy, but if you prefer other kinds of chocolate, try using semisweet or bittersweet chocolate.
These candies can keep for up to 3 months in the freezer. If you go this route, place the sheet pan into the freezer instead of the refrigerator. Once hardened, transfer them to a large zip-seal bag.
Fig Almond Butter Buckeye Recipe
- 1 cup Orchard Choice or Sun-Maid California Golden Dried Figs , cut in half with stems removed
- 1/2 cup unsalted butter
- 1 cup La Tourangelle Almond Butter
- 3/4 cup confectioner's sugar
- 1 teaspoon kosher salt
- 6 ounces chocolate chips (milk chocolate preferred)
- 1 tablespoon coconut oil
- Place a sheet of wax paper onto a rimmed sheet pan.
- Process the figs with the butter, almond butter, confectioner’s sugar, and salt in a food processor until smooth and it will look like a giant lump. Portion the mixture with a tablespoon measuring spoon, rolling and placing the balls on the prepared sheet pan. Place in the refrigerator to firm up for 30 minutes.
- Once the fig almond butter balls are chilled and firm, warm the coconut oil and chocolate chips for 30 second intervals, mixing in between microwave bursts until melted and smooth.
- Prick a buckeye with a toothpick. Then, dip each buckeye into the chocolate, leaving a halo of almond butter peeking out at the top. Transfer the buckeyes back to the sheet pan. Remove the toothpick and smooth the hole. Place the buckeyes into the refrigerator to chill for 30 minutes more.