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Cheddar Pecan Crackers

Cheddar Pecan Crackers

Cheesy and buttery with just a hint of heat and a little crunch from toasted pecans, these delicate little nibbles are the perfect bite to share with a glass of cheer!

The holidays are officially in full swing and the gatherings with family and friends have begun. Whether you need a light appetizer to serve your guests or an unexpected pleasure as a hostess gift, these golden crackers offer the right touch. And they’re easy to make.

Cheese straws and cheese crackers have long been a delicious Southern staple. They’re a bit more tender than a  traditional cracker and start with simple ingredients beginning with creamy butter blended with a splash of Worcestershire and a shake or two of Tabasco. Then mounds of golden sharp cheddar cheese are shredded and added to the mix. Toss in toasted pecans and you have another wonderful layer of texture and taste!

The cheesy dough is rolled into log then sliced and baked transforming into thin, feathery-light crackers, tender to the tooth with just a hint of crisp.

A quick note, when selecting cheese for the crackers pick a block of sharp cheddar. Cheese that is grated before packaging has a coating added to prevent it from clumping together so it won’t blend in as smoothly as cheese that is freshly grated. Your food processor makes quick work of this task and saves your knuckles!

Whip up a batch for you and maybe a friend!

Cheddar Pecan Crackers

½ cup butter, room temperature

1 teaspoon Worcestershire sauce

½ to 1 teaspoon Tabasco

2-1/2 cups shredded cheese, about ¾ pound cheese

½ cup toasted pecans, finely chopped

1 cup flour, sifted before adding

Toasted pecans halves, optional

Using a mixer, cream the butter on medium speed until light and fluffy, about 2 to 3 minutes.

Then with a large wooden spoon blend the Worcestershire sauce and the Tabasco into the butter. The back of the spoon works best.

Add the shredded cheese, blending into the butter mixture.

Stir in the pecans and about 1/3 cup of the flour. Add the remaining flour 1/3 cup at a time working into the cheese.

Turn the dough out onto a lightly floured surface – it will look dry and crumbly. Gently work the dough by hand until the flour is blended into the cheese mixture.

Divide the dough in half and roll each piece into a log about 2” in diameter. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 2 days.

When you’re ready to bake, slice into ¼” thick slices. Place each cheese cracker on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each cracker for spreading.

Top all or part of the crackers with a pecan half. Keep the remaining dough chilled until you’re ready to bake. Bake in a 350-degree oven for 12 to 15 minutes or until the crackers are barely crisp and starting to brown on the edges. Let the crackers cool on the baking pans for about 5 minutes then transfer them to a wire rack to cool completely.

Store in a container with parchment paper between the layers. Makes about 50 crackers.

Cheddar Pecan Crackers, courtesy of Preserving Good Stock

November 21, 2018
: Makes about 50 crackers

Cheesy and buttery with just a hint of heat and a little crunch from toasted pecans, these delicate little nibbles are the perfect bite to share with a glass of cheer!

By:

Ingredients
  • ½ cup butter, room temperature
  • 1 teaspoon Worcestershire sauce
  • ½ to 1 teaspoon Tabasco
  • 2-1/2 cups shredded cheese, about ¾ pound cheese
  • ½ cup toasted pecans, finely chopped
  • 1 cup flour, sifted before adding
  • Toasted pecans halves, optional
Directions
  • Step 1 Using a mixer, cream the butter on medium speed until light and fluffy, about 2 to 3 minutes. Then with a large wooden spoon blend the Worcestershire sauce and the Tabasco into the butter. The back of the spoon works best.
  • Step 2 Add the shredded cheese, blending into the butter mixture.
  • Step 3 Stir in the pecans and about 1/3 cup of the flour. Add the remaining flour 1/3 cup at a time working into the cheese.
  • Step 4 Turn the dough out onto a lightly floured surface – it will look dry and crumbly. Gently work the dough by hand until the flour is blended into the cheese mixture.
  • Step 5 Divide the dough in half and roll each piece into a log about 2” in diameter. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 2 days.
  • Step 6 When you’re ready to bake, slice into ¼” thick slices. Place each cheese cracker on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each cracker for spreading.
  • Step 7 Top all or part of the crackers with a pecan half. Keep the remaining dough chilled until you’re ready to bake.
  • Step 8 Bake in a 350-degree oven for 12 to 15 minutes or until the crackers are barely crisp and starting to brown on the edges. Let the crackers cool on the baking pans for about 5 minutes then transfer them to a wire rack to cool completely.
  • Step 9 Store in a container with parchment paper between the layers.


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