Honey Fried Nut Stuffed Dates with Pecans

Make these stuffed dates with pecans for Rosh Hashanah, or any time you want a sweet treat! When you’re done, go ahead and give this pomegranate molasses recipe a go. This post contains affiliate links.

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Rosh Hashanah is the holiday when we eat lots of sweet treats and symbolic foods, including dates… and honey! So why not combine the two into a sweet treat, inspired by the ancient Roman stuffed dates?!

If you’re making this for Rosh Hashanah, they go beautifully with these printable simanim picks. Note: please be aware that some people have the tradition not to eat nuts on Rosh Hashanah, so verify this first.

The traditional recipe requires crushing nuts with a mortar and pestle, and combining it with cracked black pepper before frying the nuts in straight honey for like a minute.

I mixed it up a bit – I kept the nuts whole like I remember my great aunt doing with walnuts. I omitted the pepper. And I fried it in honey WITH water, so that I can go a bit later, and really let it soak in.

Variations on nut stuffed pecans + prep tips

Can you make stuffed dates with almonds or other nuts?

I stuffed my dates with pecans, but you can definitely replace it with virtually any nuts. I imagine pistachios would be incredible, but my son is highly allergic so I couldn’t make it that way.

Hot honey vs. regular honey

When you have something like this that’s super sweet, adding some heat can really add depth to it. I made some with hot honey and some with regular. You don’t want to put too much hot honey here – just a kick is perfect!

Regular honey is perfect for those who DO like it endlessly sweet and avoid heat.

Finishing it with sea salt

You don’t need to finish it off with flakey salt… but it adds so much! It really helps cut the sweet a little and works both on the hot or regular version!

Kosher salt works perfectly, and just sprinkle it on right before serving

Storing your nut stuffed dates

For short term use

If you’re making this for immediate use, you simply need to store it in an airtight container on the counter. None of the ingredients need refrigeration, and if stored well, they should last up to a week.

You can also fridge them for up to a week – and they’re incredible cold!

Freezing ahead

These also freeze quite well. The nuts lose their crunch a bit when they fry, so you don’t need to worry about that.

I recommend storing them in a container or pan with sheets of parchment between the layers. Place that pan or container in a freezer storage bag and seal it so that it’s airtight.

You can also gift these nut stuffed dates! They make a fabulous food gift. Just place them in a gift box lined with something food-friendly – they make a fabulous hostess gift!

I like to recruit a bored kid to help me cut them open and stuff them – if they’re old enough to use a knife (or a cutlery knife for younger kids).

How to make honey fried nut stuffed dates with pecans

Ingredients

• Medjool dates
• Pecan halves (or whole)
• 1/4 cup honey
• Optional: replace a portion of the honey with hot honey (depending on how hot you want it)
• 1/2 cup hot water (it doesn’t need to be hot but it’ll make things easier if you have it easily available)
• Flaky sea salt or Kosher salt

Equipment

• A frying pan
• Measuring cup
• Mixing spoon
• Mixing spoon for frying

Process

1. Pit and stuff your dates: cut each one the long way but only on the front – on one side of the pit – leaving the back of the date intact. Remove the pit, inspect for bugs and worms. Place a pecan in each and stick the two halves back together.

You can also cut them completely in half and add a pecan and just squish the date around the bottom half of the pecan for a more boat-style nut stuffed date.

2. Dissolve your honey in some hot water (with some hot honey if you want heat). If you don’t have easily ready warm water, I recommend just starting the honey and water in your frying pan ahead of time and dissolving it in before adding the dates.

3. Heat up your honey mixture in a frying pan over medium heat so that it’s just starting to bubble up. Lower your heat a little, adjusting it as needed to keep it at a gentle foam. Using a spoon, carefully drop your dates in one at a time, trying to fit all of them in one batch as your honey might begin to burn after the first.

Move them around a little – gently to coat them and let them fry in the gently bubbling oil for a few minutes (I like to do 3-5) but make sure it doesn’t burn.

If it seems to be burning, you can add a little more water. Having water mixed with the honey allows you to get away with frying it a bit longer.

4. Remove your dates using a slotted spoon and place it directly onto a plate or your storage containers (no paper towels – it’ll stick!!)

5. Sprinkle on some sea salt right before serving.

Your honey fried nut stuffed dates with pecans are ready to serve and enjoy as a nibble-worthy snack!