These small-bite Hickory Almond Stuffed Dates are always a big hit! The flavor combination is unbelievable!
Sweet dates with smokehouse almonds tucked inside, and then wrapped in hickory bacon with a drizzle of balsamic glaze.
You've probably seen variations of this stuffed date recipe elsewhere, but this flavor combination is different and divine!
I promise you...when you serve these, folks are gonna ask you for the recipe!
I've made this stuffed date recipe many times, with cashews, walnuts and now smokehouse almonds. This hickory almond stuffed date is my favorite version and I think you'll like it, too!
This is a really nice appetizer, especially during the holidays when Medjool dates are in season. Medjool dates are a Middle Eastern fruit and they're also grown in southern California.
You'll love this recipe!
- Simple ingredients - nothing fancy or gourmet here, just some dates, nuts, bacon...that's it!
- Easy - the hardest part is pitting the date! If you can find pitted dates, get those!
- Delicious - the smoky flavor of the bacon and almonds pairs beautifully with the sweetness of the date...and the final touch-a drizzle of tangy balsamic glaze-really sets this recipe apart from others!
Here's what you'll need
For the glaze, I use Tantillo™ brand "Sweet and Thick" Balsamic glaze. You'll find it near the oil and vinegars in your grocery store.
I use "normal" bacon, not the thick sliced, but I suppose you could use either. Just make sure you have some long handled tongs to flip the bacon in the oven.
If you're serving these to a large group, you might want to serve the balsamic glaze on the side with a spoon for drizzling over individual servings.
Here's how to make it
Slice the date and remove the pit; nestle two (or three) smokehouse almonds and pinch the date back together
Use scissors and cut the bacon into thirds (scissors work better than a sharp knife, provided the scissors are sharp)
Wrap a small slice around the date and secure with a toothpick
Place on broiling rack and broil in oven at 500ºF; use tongs to occasionally flip the stuffed dates. They take about 5-8 minutes on each side.
Soak the toothpicks in water first
Use scissors to cut the bacon into thirds; (it easier than using a knife)
Use long handled tongs to flip the bacon wrapped dates in the oven; (rarely do broilers cook evenly)
If some pieces of the bacon don't get quite done enough in the oven, place them in a dry skillet and finish cooking the bacon
Allow to cool before removing the toothpick and plating
Allow a minimum of 3 stuffed dates per person; so, 1 strip of bacon per person
A pound of bacon usually has between 12-14 strips so keep this in mind if you're serving these at a large party.
I like to add these Hickory Smoked Almond dates to my cheeseboard, along with a nice assortment of cured meats, crackers and dried fruit!
If you can't find Balsamic glaze, don't worry! These taste delicious without it, too!
I've found even those people who say "I don't like dates" end up eating at least three of these...I suppose that's because bacon makes things taste better and who can resisit a bacon wrapped appetizer?
- Make the Perfect Cheeseboard
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- Non-Alcoholic Tomato Aperitif
- Sausage Stuffed Mushrooms
- Classic Sausage Balls
- Spinach Balls
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Hickory Almond Stuffed Dates with Balsamic Glaze
- 1 pound bacon hickory smoked, thick or thin (allow 3 dates per strip of bacon); so you need at least 12 slices
- 1 can almonds smokehouse flavored
- 1 pound dates (get pitted if you can)
- Balsamic glaze
- Soak toothpicks in water
- Cut bacon slices into thirds
- Remove pits from dates
- Nestle 2-3 almonds in each date; pinch the date to close it
- Wrap ⅓ slice of bacon around stuffed date and secure with toothpick
- Place dates on broiler rack and broil on 500ºF until bacon is cooked -usually about 15-20 minutes, depending upon your oven (see recipe notes)
- Allow to cool; remove toothpicks
- Plate and serve
- One strip of bacon makes 3 stuffed dates
- Use thick or thin bacon (thick will take longer to cook)
- When calculating for a large group, allow 3 stuffed dates (or one slice of bacon) per person
- Keep an eye on these when they're in the oven; you may have to rotate and/or flip them to get all the bacon cooked; use long handled tongs to do this
- If some of the bacon doesn't get crisp in the broiler, put the bacon stuffed date in a dry skillet and sear the part that has the undercooked bacon
- Drain on paper towel
- Allow to cool before removing toothpick
- Use the tongs to pull the toothpick out
- Balsamic glaze: you can either drizzle it over the dates or put it in a small bowl for self-serve