Description

This recipe features deliciously roasted walnuts or pecans stuffed inside sweet, chewy dried red dates. With a combination of toasty nuts and the natural caramel-like flavor of red dates, this snack offers a perfect balance of textures and flavors. The nuts are gently roasted to enhance their flavor, while the dates are carefully pitted and softly prepared for easy stuffing. These stuffed red dates make a healthy, satisfying treat or a charming addition to any dessert platter.

Ingredients

For Stuffed Red Dates

1 cup walnut or pecan halves
70 to 75 medium-sized dried red dates (about 1” to 1 1/4” in length)

For Rinsing Jujubes (Optional)

Generous pinch of salt
2 teaspoons flour
Water for rinsing

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Instructions

Roast Nuts: Position an oven rack at the center and preheat the oven to 325ºF (163ºC). Spread the walnut or pecan halves evenly on a baking sheet. Roast pecans for 8 minutes and walnuts for 9 to 10 minutes. Allow the nuts to cool completely for at least 20 minutes before using. If using walnuts, slice them in half to fit inside the dates better.
Rinse Dates (Optional): Place dried red dates in a bowl and add a generous pinch of salt and 2 teaspoons of flour. Add enough water to allow gentle rinsing. Scrub the dates well with the salt and flour to remove debris from the deep ridges. Drain and rinse the dates two more times with clean water. Spread them on a baking sheet lined with a towel, pat dry, and let them dry completely.
Remove Pits: Using a stainless steel straw, insert it into one end of a date and push halfway through. Remove the straw and then push it through the opposite end to eject the pit. If the pit gets stuck inside the straw, use a long BBQ skewer to push it out. If the dates are too dry and hard to pierce, steam them briefly until softened.
Cut Dates: With kitchen scissors, carefully poke one blade into the center of the pitted date and cut lengthwise without cutting through completely, so the date opens like a book. Alternatively, use a knife to slice the date carefully along its length.
Stuff Dates: Open each cut date and insert a piece of pecan or half a walnut inside. Squeeze the date closed to hold the nut securely inside. Place each stuffed date on a plate. Repeat until all dates are stuffed.

Notes

Steaming dates for 5 minutes can soften overly dry dates, making it easier to remove pits and stuff.
Roasted nuts can be prepared several days in advance and stored in an airtight container.
Rinsing dates with salt and flour helps clean the deep ridges but is optional depending on date quality.
Use a stainless steel straw of appropriate diameter for pitting; a BBQ skewer aids in removing stuck pits.
These stuffed dates make a great snack, dessert garnish, or part of a festive gift box.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Snack
Method: Baking
Cuisine: Various/International