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1.
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Preheat the oven to 300F.
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Lightly grease a 9x4-inch loaf pan, line with plastic wrap, and grease the plastic wrap.
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Set aside.
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2.
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Put the walnuts on a rimmed baking sheet and toast in the oven until golden brown and fragrant, about 10 minutes.
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Remove from the oven and cool completely.
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3.
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Bring 4 cups of water to boil in a medium saucepan.
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Add the dates and 1/2 teaspoon of the salt and cook for 10 minutes.
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Drain and spread the dates in a single layer on a cooling rack to dry.
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4.
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Microwave the maltose on high heat until softened, about 40 seconds.
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Put the maltose, walnuts, dates, cinnamon, oil and the remaining 1/4 teaspoon salt in a medium saucepan and set over medium heat.
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Cook, stirring vigorously, until the mixture is thick, about 15 minutes.
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Remove from the heat and cool slightly in the pan, then transfer to the cake pan.
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Spread in an even layer and let cool completely and harden at room temperature.
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5.
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To unmold, invert the candy onto a cutting board and peel off the plastic wrap.
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Cut into 1-inch cubes with a greased knife.
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The candies can be individually wrapped in plastic wrap and stored at room temperature for up to 1 week.
