Bacon-wrapped dates are a little odd, but once you’ve tasted that first sweet-salty bite, you’re hooked. It’s a snack that’s both nostalgic and wildly addictive, perfect for when you want something hearty but not heavy. I love how the crispy bacon contrasts with the soft, caramel-y interior—every bite is a little adventure.
Why I Keep Coming Back to These Little Gems
They’re a perfect mix of simplicity and surprise. The smoky crunch with that sweet, sticky interior keeps me reaching for more. They’re forgiving to customize, whether with spice, nuts, or cheese. Plus, they’re just fun to make, and always disappear quickly.
The Ins and Outs of Your Bacon & Date Ingredients
- Medjool dates: Plump, sticky, and sweet—these are the heart of the snack, with a caramel richness.
- Bacon slices: Thin-cut bacon crisps up quickly, offering smoky, salty goodness that balances the sweetness.
- Toothpicks: Simple but crucial—hold everything together during baking, ensuring a tidy presentation.
- Optional chili flakes: Add a spicy kick if you like a contrast to the deep sweetness.
- Maple syrup (optional): Drizzle a little for extra caramelization, or skip for pure bacon-sweet flavor.
- Lemon zest (optional): Brighten the dish with a hint of citrus—adds freshness to the richness.
Tools & Equipment to Make Bacon-Wrapped Dates a Breeze
- Oven: To bake the bacon until crispy and golden.
- Paring knife: To carefully pit the dates without tearing them.
- Toothpicks: To secure the bacon around each date.
- Baking sheet lined with parchment paper: To catch drippings and make cleanup easier.
How to Prepare Your Bacon-Wrapped Dates with Confidence
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Pit the dates carefully, making a small slit and removing the pit.
Step 3: Wrap each date with a slice of bacon, securing with a toothpick.
Step 4: Line a baking sheet with parchment paper. Place the wrapped dates on it.
Step 5: Bake for 20-25 minutes, until the bacon is crispy and caramelized.
Step 6: Remove from oven and let rest for 5 minutes before serving.
Cues to Watch for While Cooking Your Bacon-Wrapped Dates
- Bacon should be golden and crispy, not burned. Keep an eye near the 20-minute mark.
- Dates will release caramelized juices; they should be soft but not falling apart.
- The aroma should be a smoky-sweet blend, filling your kitchen with inviting warmth.
Common Mistakes and How to Fix Them
- Forgetting to preheat the oven, leading to uneven cooking.? Use a sharp knife to pit dates smoothly and avoid tearing.
- Wrapping dates with bacon that’s too thick, resulting in undercooked bacon.? Ensure oven is fully preheated to 200°C before baking.
- Overstuffing the dates, making them difficult to wrap and cook evenly.? Choose thin-cut bacon for even crispiness.
- Overcooking, leading to burnt bacon and dried-out dates.? Secure with multiple toothpicks if needed, to prevent unwraps.
Bacon-Wrapped Dates
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Carefully slit each date lengthwise with a paring knife and gently remove the pits, making sure the date stays intact.
- Wrap each pitted date with a half slice of bacon, securing it with a toothpick to hold everything together.
- Arrange the bacon-wrapped dates on the prepared baking sheet, spacing them evenly apart.
- Bake in the preheated oven for 20-25 minutes, until the bacon is golden, crispy, and caramelized, filling your kitchen with a smoky aroma.
- Remove the baking sheet from the oven and let the dates rest for 5 minutes, allowing the bacon to set and the flavors to meld.
- If desired, drizzle with maple syrup and sprinkle with lemon zest for extra flavor and brightness.
- Remove the toothpicks and serve these smoky-sweet bites warm or at room temperature for a delightful appetizer or snack.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
