Eliana Kohrman-Glaser’s Translated

Dates Stuffed With Nuts Recipe

Ingredients:

1 pound Medjool dates

¼ cup walnut halves

¼ cup hazelnuts

¼ tsp allspice

¼ tsp ground black pepper

½ cup honey

½ tsp salt

2 Tbsp water

Directions:

Remove the pits from the dates by poking a small hole at one end and pulling the pit out. If you’re in a hurry and don’t care as much about presentation, you can cut the dates open the long way, take out the pit, and then pinch them shut after stuffing them — the dates are sticky enough that this works fine. Toast the nuts in a 275-degree oven for about 7 minutes or until the skins split. Coarsely grind the nuts in a food processor until the biggest piece is smaller than ¼ of a hazelnut, then add the allspice, pepper, and salt. Fill dates with as much of the mixture as you can fit in. The dates are quite pleasant like this, but to candy them, place the honey and water to a small saucepan. Heat until the honey reaches 234 degrees on a candy thermometer or when it forms a soft ball when dropped into cold water. Add the dates, in two batches if necessary, and cook for 3 to 4 minutes in the honey.  Gently scoop them out with a slotted spoon and place them on a sheet of waxed paper. To use the leftover honey, pour it onto another sheet of waxed paper to make a chewy candy. These dates are very sweet, so two should be enough for most people.