Nut & Date Candy (Mom's)

This is the kind of candy your grandma made at the holidays with nothing but a pot, a wet dish towel, and five pantry staples. Sugar, water, and a splash of Karo syrup get boiled to just below soft ball stage, then you beat in chopped dates until they break down into a sticky, caramel-dark paste. Fold in the nuts and you’re done with the cooking.

The towel trick is the whole technique here. You spoon the hot candy onto a cold, damp dish towel, roll it tight, and let it firm up as it cools. The moisture from the towel keeps the outside from cracking while the inside sets to a smooth, sliceable chew. Cut into ¼-inch rounds and you get neat little candies that look like you fussed way more than you did.

Pro Tips

• Pull the syrup off heat just as it approaches soft ball stage. Overcooking makes the candy hard and brittle instead of chewy.
• Beat the dates in while the syrup is still warm so they dissolve into the mixture. Cold syrup won’t break them down.
• Wring the towel out well so it’s damp, not dripping. Too much water makes the candy surface sticky.
• Let the roll cool at least an hour before slicing for clean cuts.

Variations

• Roll finished slices in shredded coconut or finely chopped nuts for a coated finish.
• Use pecans for a buttery, Southern-style candy or walnuts for a more earthy bite.
• Add a pinch of cinnamon or a few drops of vanilla to the syrup for extra warmth.