Date & Pecan Log

Susan, AKA Kiwicook

Author: Susan, AKA Kiwicook

Last Updated:


This Date & Pecan Log was a bit of a surprise! I expected a soft, fruity log and got something more akin to a cooked caramel!

I guess when you boil a sugar/honey mix for 15 minutes, you should expect that! It took me a while to get used to the idea of eating a caramelized date and nut log alongside my cheese, but that didn’t stop me from consuming rather more of it than I should have! It’s a novel addition to a cheese platter instead of the usual fruit jellies, jams or pastes and, I have to say, a particularly delicious one. Thanks to New Zealand’s New Idea ‘Christmas & Holiday Essentials’ magazine for the fab recipe.



Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Course Snack
Servings 2 Logs


  • 1 cup pecan nuts
  • 2 cups firmly packed chopped dates
  • 1 cup caster sugar
  • ½ cup honey
  • 1 Tbsp grated orange rind
  • 1/3 cup orange juice


  • Place nuts on an oven tray and cook in a moderate oven 180°C (360°F) for 10 minutes, or until lightly toasted. Remove and cool. Roughly chop.
  • Combine chopped dates, sugar, honey, orange rind and juice in a saucepan. Cook, stirring, over a medium low heat for 15 minutes, or until thickened. Stir in the chopped nuts. Remove and stand for 10 minutes.
  • Spoon half the date mixture onto a sheet of baking paper 40cm in length. Roll up and shape into a 25cm log (be careful – the mixture may still be very hot). Repeat process to make a second log. Refrigerate until firm.
  • To serve, remove logs from fridge and bring to room temperature. Slice and arrange on a platter with cheeses, dried fruit, fresh fruit and crackers.
Keyword Date Pecan log
Tried this recipe?Let us know how if you liked it in the comments below!
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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    This looks gooey and yummy! I’d love to have this alongside a chevre.


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