Southern Cheese Pecan Crackers with Sharp Cheddar and Pecans (Print version)
Crisp Southern cheese pecan crackers made with sharp cheddar, butter, chopped pecans, and a little cayenne heat.
# Ingredients:
For the dough
01 -
8 oz (225 g) sharp cheddar cheese, freshly grated
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
1 1/2 cups (190 g) all-purpose flour
04 -
3/4 teaspoon kosher salt
05 -
1/2 teaspoon cayenne pepper
06 -
1/4 teaspoon garlic powder
07 -
1/4 teaspoon freshly ground black pepper
08 -
3/4 cup (85 g) finely chopped pecans
For baking
09 -
Flaky salt or smoked paprika for sprinkling, optional
# Instructions:
01 -
Add the grated cheddar and softened butter to a large bowl. Beat with a hand mixer on medium speed for 2-3 minutes, until fluffy and evenly blended.
02 -
Add the flour, kosher salt, cayenne, garlic powder, and black pepper. Mix on low speed just until the dough forms soft clumps. If it seems dry, squeeze it with your hand before adding any liquid.
03 -
Fold in the finely chopped pecans with a spatula until evenly scattered through the dough. Do not overmix.
04 -
Divide the dough in half. Roll each half into a 1 1/4-inch wide log, wrap tightly, and refrigerate for at least 30 minutes or until firm.
05 -
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment. Slice the chilled logs into 1/8-inch rounds and arrange them about 1 inch apart.
06 -
Bake for 12-15 minutes, rotating the pan once, until the edges are golden and the tops look dry. Cool on the baking sheet for 5 minutes, then move to a rack to crisp fully.
# Good to know:
01 -
Makes about 48 small crackers, depending on slice thickness.
02 -
Active prep is about 20 minutes, plus 30 minutes chilling.
03 -
Store fully cooled crackers airtight at room temperature for about 5 days.