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Southern Cheese Crackers with Pecans

Savory Southern Cheese Crackers with Pecans for Cozy Gatherings

Delightful homemade Southern Cheese Crackers with Pecans, combining buttery, cheesy flavor with a subtle kick.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 crackers
Course: Snacks
Cuisine: Southern
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Freshly Shredded Sharp Cheddar Cheese Shred your own for best texture.
  • 1/2 cup Salted Butter Ensure it's softened, not melted.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste for heat preference.
  • 1/4 teaspoon Freshly Ground Black Pepper Freshly ground is best.
  • 1/2 teaspoon Garlic Powder Offers umami flavor.
  • 1/2 cup Finely Chopped Pecans Chop small for even distribution.
  • 1 1/2 cups All-Purpose Flour Add gradually to avoid overmixing.

Equipment

  • Electric Mixer
  • Mixing Bowl
  • baking sheets
  • Parchment Paper
  • Plastic wrap
  • Wire cooling rack

Method
 

Step‑by‑Step Instructions
  1. Cream the cheese and butter together until creamy and smooth.
  2. Add the seasonings to the mixture and mix thoroughly.
  3. Incorporate the chopped pecans and gradually add the flour to form a cohesive dough.
  4. Shape the dough into logs and chill in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 375°F (190°C) and prepare baking sheets.
  6. Slice the chilled logs into rounds and arrange on baking sheets.
  7. Bake for 15 minutes until golden brown, checking at 12 minutes.
  8. Cool on a wire rack to enhance crisp texture.

Nutrition

Serving: 1crackerCalories: 80kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 150mgPotassium: 30mgVitamin A: 200IUCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 5-7 days. For long-term storage, freeze the dough logs for up to 2 months.

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