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Ingredients
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Dates & Filling
Bacon & Wrapping
Spiced Honey Glaze
Finishing (optional)
Method
Dates & Filling
- 1
Prepare dates
Preheat oven to 400°F (200°C). Using a small knife, make a lengthwise slit in each Medjool date and remove the pit if not already pitted, keeping the date mostly intact.
- 2
Stuff dates
Insert one whole almond into the cavity of each date, pressing closed so the almond is fully enclosed.
Bacon & Wrapping
- 3
Prepare bacon
Cut each bacon slice in half crosswise so you have 24 short strips. This length wraps a stuffed date neatly and crisps evenly.
- 4
Wrap dates
Wrap one half-slice of bacon around each stuffed date, securing the seam with a toothpick pushed through the bacon and date. Place wrapped dates seam-side down on a wire rack set over a rimmed baking sheet (for air circulation and even crisping).
Spiced Honey Glaze
- 5
Make glaze
In a small bowl, whisk together 1 tablespoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust balance — more honey if you prefer sweeter, more paprika for smoky heat.
- 6
Brush before baking
Using a pastry brush or spoon, lightly brush about half of the glaze over the tops of the bacon-wrapped dates, reserving the rest for a final finish after baking.
Bake & Finish
- 7
- 8
Glaze and rest
Remove the dates from the oven and immediately brush the reserved glaze over each hot date so it adheres and becomes glossy. Let them rest on the rack for 5 minutes to set and finish crisping.
- 9
Garnish & serve
Transfer to a serving platter, sprinkle with flaky sea salt and chopped parsley or microgreens if using. Serve warm or at room temperature.