Sweet and Salty Date Mix
Fall gatherings and dinner parties are always fun, and it’s always welcoming to have snacks to nibble on as guest arrive. This recipe is a simple and satisfying treat. The Sweet and Salty Date recipe is exactly what the title implies, but it’s also warm and chewy in the most delightfully way. The best part is that it goes directly from the oven to the table for easy entertaining. Enjoy this dish with lavash, flatbread or rustic bread. This recipe is featured in Inside Northside Magazine’s November/December 2020 issue along with my Zesty Marinated Olives with Goat Cheese. We’d like to see your version. Share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies.
Sweet and Salty Date Mix
Yvette Zuniga Jemison YDelicacies.com
Servings: 6-8
1/2 cup olive oil
2 teaspoons kosher salt, plus more for serving
2 teaspoon smoked paprika
1 teaspoon thyme
½ teaspoon cayenne
14-16 Medjool dates (about 8 oz.), pitted and torn in half
1 cup unsalted walnut halves
1 cup whole cashew
Zest from 1 large orange, removed in long wide strips
Flaky salt, for topping
1. Preheat the oven to 350°F.
2. Stir the oil, kosher salt, smoked paprika, thyme and cayenne in a medium bowl until combined. Add the dates, walnuts, cashews, and orange zest and stir until well coated.
3. Pour into a rimmed baking dish. Bake until the nuts deepen in color, and the dates are chewy, stirring half way thorough cooking time, about 20 minutes.
4. Stir to coat with the seasoned oil, sprinkle with kosher salt. Serve warm or at room temperature with crusty bread or flatbread.
