Copper Kettle Warm Pecan Dates (Printable Version)

A warm appetizer combining caramelized onions, toasted pecans, and dates presented in charming copper ramekins.

# What You'll Need:

→ Caramelized Onion Jam

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 2 tablespoons brown sugar
06 - 2 tablespoons balsamic vinegar
07 - 1/4 teaspoon black pepper

→ Nut & Fruit Mixture

08 - 3/4 cup pecan halves
09 - 1 cup Medjool dates, pitted and quartered
10 - 2 tablespoons honey
11 - 1/2 teaspoon ground cinnamon
12 - 1/8 teaspoon cayenne pepper (optional)
13 - Pinch of flaky sea salt

→ Assembly

14 - 6 small copper ramekins or small oven-proof dishes
15 - Fresh thyme leaves for garnish

# Directions:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and salt; cook, stirring frequently, until onions are soft and golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar and continue cooking for another 8 to 10 minutes, stirring occasionally until deeply caramelized. Season with black pepper, remove from heat, and let cool slightly.
02 - Preheat oven to 350°F. In a bowl, combine pecan halves, quartered dates, honey, ground cinnamon, optional cayenne pepper, and flaky sea salt. Spread mixture evenly on a lined baking sheet and toast in the oven for 8 to 10 minutes until pecans are fragrant. Remove and allow to cool slightly.
03 - Spoon a generous layer of caramelized onion jam into the bottom of each ramekin. Top evenly with the warm pecan and date mixture. Garnish with fresh thyme leaves.
04 - Present immediately alongside toasted baguette slices or crackers if desired.

# Expert Advice:

01 -
  • The caramelized onion jam tastes like pure umami magic once it hits your tongue, and people always ask what the secret ingredient is.
  • You can make both components ahead, then assemble in minutes, leaving you calm and present when guests arrive.
  • It feels restaurant-quality but actually forgiving, and those copper ramekins make even a casual dinner feel like an occasion.
02 -
  • If you rush the onions, they'll taste sharp instead of sweet—low heat and patience transform them into something magical that you can't hurry.
  • Toast your pecans until fragrant but not dark brown, or they'll taste bitter and overshadow the dates; set a timer and trust your nose.
  • Both components taste better when made separately and assembled fresh, so don't mix them ahead or the jam will soften the nuts.
03 -
  • If your onions release a lot of moisture as they cook, increase the heat slightly in the final minutes to evaporate excess liquid and concentrate the flavor.
  • Buy whole pecan halves rather than chopped pieces—they toast more evenly and look more impressive in the finished dish.
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