Bacon Wrapped Dates soaked in brandy will FLY off the platter at your next get-together. They are a 3-ingredient recipe that no one can resist!
If there is one appetizer that I know people will love, it’s bacon wrapped dates. They’re the first to disappear at any party, along with other crowd pleasers like shrimp cocktail and pigs in a blanket.
This year, I was serving them for a holiday appetizer party, so I wanted to change them up a bit. My solution? ADD BRANDY.
And oh my goodness! The addition of brandy was a very good idea. It complements the sweetness of the dates and the salty bacon so nicely, and you can get a hint of brandy with every bite.
What type of dates to use for bacon wrapped dates
I prefer using medjool dates as they are larger and juicier than the smaller varieties. Juicy is a weird word to call a date, but trust me on this one. They create the perfect date-to-bacon ratio.
You will usually have to remove the pit from medjool dates, unless you find them already pitted. I just slice a small slit in each date to remove them (don’t cut all the way through the date).
How to make bacon wrapped dates with brandy
Start by soaking one pound of medjool dates in brandy overnight. The type of brandy doesn’t matter. I spent about $10 on a bottle, so nothing special. But if you enjoy a more expensive brandy, by all means use that.
After soaking the dates overnight, I had about 3 tablespoons of brandy leftover in the bowl. You can discard this, drink this, or use it for another recipe.
Wrap each date in a half of a slice of bacon and secure it with a toothpick. I use the regular-cut bacon here. Thick-cut takes forever to cook and messes with the date-to-bacon ratio. Regular cut is the way to go.
Next, place the boozy bacon wrapped dates on a sheet pan fitted with a wire rack (I got mine on Amazon). The wire rack ensures that the bacon crisps evenly.
Place a piece of aluminum foil underneath the wire rack to catch the bacon drippings to make clean-up easier.
The final step is to bake the dates until the bacon is crisp. Mine took 30 minutes exactly, but start checking them around 25 minutes.
More holiday appetizer ideas
I made the boozy bacon wrapped dates for a holiday appetizer buffet, which was styled by my friend Kelley of Haviland Events.
The trees and table runner are from Target and the pompom garland is from Michaels. The vintage dishes are her own.
In addition to the dates, I also served Citrus Marinated Olives and Stuffed Potato Skins. The potato skins are topped with pimentos and fresh chives, so they look extra festive with the red and green garnishes!
And lastly, your guests will lose their minds over these Cinnamon Roasted Pecans. They’re perfect with a glass of wine.
Bacon Wrapped Dates Soaked in Brandy
- 1 lb medjool dates (the big ones!)
- ½ cup brandy
- 1 lb regular cut bacon
- Slice open the dates and remove the pit from each date. Place in a bowl and pour brandy over the top. Cover with plastic wrap and let sit for 2 hours, or up to 24 hours.
- Preheat oven to 400°F. Cover a baking sheet with rimmed edges with foil. Place a wire rack on top.
- Cut the bacon strips in half horizontally. Place a bacon strip on a flat surface. Place a date on the end and roll the bacon around the dates. Use a toothpick to secure the bacon. Place on the wire rack and repeat with remaining dates and bacon.
- Bake for 25–30 minutes, or until the bacon is crisp. Let cool slightly before removing from the tray. Serve warm or at room temperature.