Boozy Bacon Wrapped Dates—soaked in brandy—are an irresistible 3‑ingredient appetizer that will disappear fast at your next gathering.
Bacon wrapped dates are always a hit—one of those hors d’oeuvres that vanish first, alongside favorites like shrimp cocktail and pigs in a blanket. For a holiday appetizer this year I experimented by soaking the dates in brandy, and the result was a delightful upgrade.
The brandy enhances the natural sweetness of the medjool dates and pairs beautifully with salty, crisp bacon. Each bite carries a subtle warm note of brandy that lifts the whole flavor profile.
Boozy Bacon Wrapped Dates are an easy, crowd-pleasing appetizer guaranteed to impress your guests.
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What are the best dates for bacon wrapped dates?
Choose medjool dates for the best date-to-bacon ratio—large, sweet, and meaty enough to stand up to the bacon. Most medjool dates need to be pitted; make a small lengthwise slit to remove the pit without cutting the date in half.
What’s the best bacon for bacon wrapped dates?
Regular-cut bacon is ideal. Thick-cut bacon takes too long to crisp and can overwhelm the date, while very thin bacon may render away. Regular cut crisps nicely and keeps the balance right.
How to make boozy bacon wrapped dates
Begin by placing 1 pound of pitted medjool dates in a bowl and pouring about 1/2 cup of brandy over them. Cover and let the dates soak for at least 2 hours or overnight for more flavor. An inexpensive brandy works fine—use what you enjoy. If you don’t have brandy, dark rum is an excellent substitute.
After soaking, drain any excess liquid (you can save it for another recipe or discard it). Cut bacon strips in half crosswise so each date is wrapped with about half a slice. Wrap each date with bacon and secure with a toothpick.
Arrange the wrapped dates on a wire rack set over a rimmed baking sheet (line the sheet with foil for easier cleanup). The rack helps the bacon crisp on all sides. Bake in a 400°F oven for about 25–30 minutes, checking at 25 minutes, until the bacon is browned and crisp. Let cool briefly before serving—these are excellent warm or at room temperature.
Can I make bacon wrapped dates ahead of time?
Yes. You can assemble and refrigerate them a few days ahead, tightly covered. Bring to room temperature for 1–2 hours before serving or reheat briefly in a 350°F oven for 3–5 minutes to refresh the crispness.
Variations
- Stuff dates with peanut butter for a nutty twist
- Fill with goat cheese, manchego, or another favorite cheese for a savory contrast
- Drizzle honey over the finished dates for extra sweetness
- Insert a small piece of bittersweet or dark chocolate inside the date before wrapping for a decadent bite
More holiday appetizer ideas
I served these boozy bacon wrapped dates as part of a holiday appetizer buffet styled with seasonal décor. They pair well with marinated olives, stuffed potato skins topped with pimentos and chives, bite-size puff pastry appetizers with goat cheese and jam, and sweet cinnamon roasted pecans.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating or a comment below!
📖 Recipe
Bacon Wrapped Dates Soaked in Brandy
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Ingredients
- 1 lb medjool dates (the big ones!)
- ½ cup brandy
- 1 lb regular cut bacon
Instructions
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Slice each date open and remove the pit. Place the dates in a bowl and pour brandy over them. Cover and let sit 2 hours or up to 24 hours in the refrigerator.
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Preheat the oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top.
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Cut bacon strips in half horizontally. Wrap each date with half a bacon strip and secure with a toothpick. Place each wrapped date on the wire rack.
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Bake 25–30 minutes, until bacon is crisp. Let cool slightly, then serve warm or at room temperature.
Nutrition
Calories: 135kcal
Carbohydrates: 15g
Protein: 6g
Fat: 6g
Saturated Fat: 2g
Sodium: 332mg
Fiber: 1g
Sugar: 13g
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