Soft yet crunchy homemade cheddar pecan crackers are perfectly seasoned and loaded with extra nutrients for the perfect at-home snack or accompaniment to your charcuterie board. The yield is large, so freeze dough logs for future use or freeze the crackers once they are baked.
Once I discovered how easy it was to make my own crackers, I have a hard time buying them at the store! As someone with WAY too many sweets in her freezer, these crackers are a refreshing savory snack!
This recipe was adapted from Taste of Home‘s Cheddar Pecan Crisps. Their original recipe fell a little flat for me, so I decided to up some of the flavors and add in more nutrients. The result was a cracker I could eat all on its own, no extra cheese required! Chia seeds added to the mix also make me feel full after eating only a few!
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Ingredients
- Unsalted butter, softened
- All-purpose flour
- Oat flour
- Nutritional yeast
- Chia seeds
- Flax meal
- Hemp seeds *optional
- Salt
- Cayenne pepper
- Garlic powder or granulated garlic
- Onion powder or granulated onion
- Toasted pecans
- Sharp yellow and white cheddar cheeses, freshly fine-grated
How to make Cheddar Pecan Crackers at home
Making homemade crackers isn’t as difficult as you think! Having a stand mixer for this recipe will definitely come in handy however. The dough is very thick, so I suggest you do not try to make these by hand. Here is a brief overview of how to make these cheddar pecan crackers at home:
- Cream butter and cheese together. In a separate bowl, whisk together dry ingredients. Slowly beat dry ingredients into creamed butter mixture. Add in pecans. Dough will be very thick and will stick together well. If you feel it is too dry, add a little more butter.
- Shape into 8-in. long logs. Wrap them in plastic wrap and refrigerate until dough is firm.
- Preheat oven to 350°F/176℃. Remove plastic wrap and slice dough crosswise into ¼-in. coin slices. Place in an even layer on ungreased, parchment-lined baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. The longer you bake the cracker, the crispier they become. Cool on pans 1 minute. Remove to wire racks to cool completely. Refrigerate or freeze in airtight containers.
More delicious snacks to try
- Rocky Road: Marshmallows, nuts, and cookies are folded into a mixture of melted chocolate and butter to make these classic rocky road candy bars extra delicious. They only take 5 minutes to make, and you won’t get enough of the fudgy, chewy, and crunchy texture!
- Chocolate Salami: This chocolate salami is the perfect crunchy treat to snack on alongside coffee. These ultra chocolatey cookie slices are filled with toasty hazelnuts and vanilla wafer cookies.
- Chocolate Truffles: Fudgy with a rich chocolate flavor, these classic bite-size truffles are a breeze to make and need only a handful of simple ingredients.
Cheddar Pecan Homemade Crackers
Flavorful homemade crackers to accompany your charcuterie board or to have as a snack on-hand at all times! The yield is large, so freeze dough logs for future use or freeze the crackers once they are baked. To cut recipe in half, change yield to 9 dozen crackers.
Ingredients
- 2 cups (450g/4 sticks) unsalted butter, softened
- 4 ¼ cups (510g) All-purpose flour
- ¼ cup (32g) oat flour
- ¼ cup (17g) nutritional yeast
- ¼ cup (42g) chia seeds
- ¼ cup (23g) flax meal
- ¼ cup (30g) hemp seeds *optional
- 1 ½ teaspoons salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder or granulated garlic
- ½ teaspoon onion powder or granulated onion
- 1 cup finely chopped toasted pecans
- 4 cups (330g) sharp yellow and white cheddar cheeses, freshly fine-grated
Instructions
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Using a stand mixer fitted with a paddle attachment, cream butter and cheese until light and fluffy and well combined. In a separate bowl, whisk together dry ingredients: flour, oat flour, chia seeds, nutritional yeast, flax meal, hemp seeds, salt, cayenne, garlic and onion powders. Slowly beat dry ingredients into creamed butter mixture. Add in pecans and mix on low until well disbursed throughout the dough. Dough will be very thick and will stick together well. If you feel it is too dry, add a little more butter.
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Shape into 8-in. long logs. The diameter of the logs is around 4 cm, 1.5 inches, or slightly larger than a 50-cent piece. My dough yielded 7 logs. Wrap them in plastic wrap and refrigerate until dough is firm, 2 hours. Freeze logs of dough if you aren't able to bake them right away.
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Preheat oven to 350°F/176℃. Remove plastic wrap and slice dough crosswise into ¼-in. coin slices. Place in an even layer on ungreased, parchment-lined baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. The longer you bake the cracker, the crispier they become. Cool on pans 1 minute. Remove to wire racks to cool completely. Refrigerate or freeze in airtight containers.
Recipe Notes
Recipe adapted from Taste of Home Cheddar Pecan Crisps – Original Recipe: https://www.tasteofhome.com/recipes/cheddar-pecan-crisps/
