Maple Bacon-Wrapped Dates with Almonds
Equipment
- Baking sheet A rimmed baking sheet is best to catch bacon grease.
- Wire Rack Optional, but helps the bacon crisp up evenly.
- Parchment paper or aluminum foil Makes cleanup much easier.
- Toothpicks Essential to hold the bacon wrap in place.
- Small knife For pitting and slicing the dates if needed.
- Tongs or spatula To flip the dates mid-bake.
Ingredients
- 24 Medjool dates pitted (choose plump, soft dates for the best result)
- 24 roasted whole almonds unsalted (adds crunch and a toasty note)
- 12 slices of bacon cut in half (regular cut bacon works best—not too thin, not too thick)
- 2 tablespoons pure maple syrup go for Grade A amber for that rich, sweet finish
- Toothpicks for securing the rolls
- Optional garnish: chopped parsley or a light sprinkle of flaky sea salt
Instructions
Preheat and Prep
- Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment or foil, and place a wire rack on top if using.
Stuff the Dates
- Make a slit in each date lengthwise if they aren’t already pitted. Remove the pit (if needed), then press a roasted almond into the center. Close the date gently around the nut.
Wrap in Bacon
- Take a half slice of bacon and wrap it snugly around the date. Secure the ends with a toothpick, piercing all the way through to keep everything in place.
Arrange and Bake
- Place the bacon-wrapped dates on the wire rack or directly on the foil-lined baking sheet, spaced slightly apart. Bake in the preheated oven for 15 minutes.
Maple Finish
- Remove the baking sheet from the oven and carefully drizzle each date with maple syrup—about 1/4 teaspoon per date. Use the back of a spoon to spread it slightly. Return to the oven and bake for another 5 minutes, or until the bacon is crisp and caramelized.
Cool Slightly and Serve
- Let them rest for a few minutes out of the oven. You can serve them warm, at room temperature, or even slightly chilled. Garnish with a sprinkle of parsley or flaky sea salt for added flair.