Pecan Cheddar Crackers
User Reviews
4.5
36 reviews
Excellent
Pecan Cheddar Crackers
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These are a bit indulgent with lots of butter and cheese, but they're well worth the splurge! Kind of like a grown-up Cheez-It!
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Ingredients
- 2 ticks unsalted butter
- 1 pound sharp cheddar cheese grated
- 1 large egg yolk
- 3 tablespoons Dijon mustard
- 2 tablespoons dry mustard
- ¼ cup yellow mustard seeds
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 2 cups all purpose flour
- ½ cup Finely chopped pecans
Instructions
- Blend 2 sticks unsalted butter, 1 pound sharp cheddar cheese and 1 large egg yolk in the food processor until smooth, scraping down the sides frequently until the mixture is well combined.
- Combine 3 tablespoons dijon mustard, 2 tablespoons dry mustard and ¼ cup yellow mustard seeds in a small bowl and stir. Add to the butter mixture.
- Combine 2 teaspoons salt, ½ teaspoon cayenne pepper, and 2 cups all purpose flour in a bowl and whisk to combine. Add the dry ingredients to the butter mixture. Put the lid on the food processor and pulse until a soft dough forms.
- Add ½ cup finely chopped pecans and pulse 2-3 more times until combined. Refrigerate the dough for 15 minutes.
- Divide the dough into four equal portions. Shape and roll the dough into logs about 2" in diameter. Roll the dough in wax or parchment paper and refrigerate for at least 4 hours or until firm before continuing.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350℉—line baking sheets with parchment paper.
- Unwrap logs and cut with a very sharp knife into ⅛" thick rounds. Arrange 1" apart on the baking sheet. Bake in batches, switching positions of the pans halfway through the baking process. Cook a total of 12-15 minutes until lightly golden. Transfer crackers to racks to cool.
- Store crackers in an airtight container for up to a week.
Notes
- Each serving is about 5-6 crackers.
- (Note: if you're not going to make all the crackers at once, you can freeze the logs well wrapped in parchment and foil or freezer bags for later use.)
- (Note: if you're not going to make all the crackers at once, you can freeze the logs well wrapped in parchment and foil or freezer bags for later use.)
- Crackers can soften when stored at room temperature. To crisp them up again, spread them on a parchment-lined sheet pan and heat in a 325° oven for about 6-8 minutes.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
59mg
(20%)
Sodium
161mg
(7%)
Potassium
64mg
(2%)
Vitamin A
555IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
177mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 59mg | 20% |
| Sodium | 161mg | 7% |
| Potassium | 64mg | 1% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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