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Put the almonds, plums, apricots, and figs in the bowl of a food processor and pulse until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball, 20 to 25 pulses.
Combine the confectioners’ sugar, anise, caraway, cardamom, and salt in a medium mixing bowl.
Add the nut and fruit mixture, along with the honey. Combine well using gloved hands.
Scoop the mixture into 7-gram (¼-ounce) portions and roll into balls.
If serving immediately, roll in coarse sugar and serve.
If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in sugar just prior to serving.
Sugar plums may be stored on the cooling rack for up to 1 week. After 1 week, store in an airtight container for up to 1 month or freeze.