This Date Nut Roll brings me directly back to my childhood. I remember watching my grandpa roll this on the kitchen counter every holiday when we visited.
Crushed graham crackers, marshmallows, dates, pecans and a splash of cream: none of these ingredients are remarkable on their own, but when combined they become something special.
I can’t recall another occasion for which my grandpa ever worked in the kitchen. However, making the Date Nut Roll was his domain every Christmas. He passed away when I was just ten years old and I hadn’t thought of his Date Nut Roll in years.
When I found this recipe last year and made it for the first time as an adult, it was like I was standing in my grandparents’ kitchen once again.
Some food memories stick with us more than others, and I am so glad I have this one to pass on to my boys.
Date Nut Roll Recipe
- Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs.
- Slowly add the cream, a couple of tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
- Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around.
- Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator.
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Grandpa’s Date Nut Roll
5 from 19 votesSavePinPrintReviewServings: 20 pieces
Ingredients
- ▢12 full size graham crackers pulsed into crumbs in the blender or food processor, reserve 2 tablespoons for coating
- ▢2 cups mini marshmallows
- ▢2 cups finely chopped dates
- ▢1/2 cup finely chopped pecans
- ▢1/2 – 2/3 cup heavy cream
Instructions
- Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs. Slowly add the cream, a couple tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
- Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around. Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator. Enjoy!
