Date Nut Roll

This vintage date nut roll is pure nostalgia in candy form, the kind grandmas used to make during the holidays when they wanted something sweeter than divinity but easier than toffee.

The magic happens when you cook sugar, milk, and margarine to the soft-ball stage (that satisfying moment when a drop forms a pliable ball in cold water), then fold in a pound of chopped dates and four cups of toasted pecans.

The mixture transforms into a thick, fudge-like dough that you roll into logs, chill in a cotton towel, and slice into rounds that reveal a gorgeous mosaic of nuts and fruit.

It’s sticky-fingered heaven that keeps for weeks in the fridge or months in the freezer.

Kitchen Tips

• Use a candy thermometer to hit 235-240°F for perfect soft-ball stage, or test by dropping a bit of syrup into ice water
• Toast your pecans first in a 350°F oven for 5-7 minutes to bring out their buttery richness
• Wrap the logs in cotton or linen towels (not plastic) so they can breathe while firming up
• Slice with a sharp, slightly wet knife to get clean cuts through the sticky candy