An easy recipe for crispy homemade crackers, full of tangy white cheddar cheese and nutty pecans. These high altitude tested cheesy pecan crackers are wonderful served with a holiday charcuterie and cheese board.
You might also love these recipes for rosemary crackers, everything bagel whole wheat crackers, and homemade graham crackers.
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Why You’ll Love This Recipe
Delicious for a Cheese Board. Making homemade crackers for a cheese and charcuterie board is so much fun!
Customize with Any Shape. Instead of squares, you can cut triangles or long, rectangular artisan style crackers. I also sometimes cut rounds, and then re-roll the scraps.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. That said, today’s recipe will work well at sea level and low altitudes, too, without adjustments.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. You’ll need plain all purpose flour to give the cracker dough structure and strength. Have some additional flour on hand for rolling out the dough.
- Salt. Flavor.
- Baking Powder. This is the leavening agent, and it gives the crackers more lightness as they bake, so the texture isn’t too dense.
- Cheese. You can use a variety of firm cheeses. I used white cheddar, which nicely complements the flavor of the pecans in these cheesy pecan crackers.
- Pecans.
- Butter. Adds flavor and moisture, as well as contributes to the crisp, crunchy texture. You can also use olive oil, if preferred.
Instructions
- Preheat the oven to 325 F, and position two racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
- In a bowl, combine the flour, salt, baking powder, cheese and pecans. Add the melted butter and water, stirring into a soft dough. If the dough seems too dry, you can add 1-2 tbsp more water.
- Generously flour a clean work surface, and scrape the dough onto the flour. Flour the top of the dough as well.
- Roll the dough out thinly, to at least 14×18 inches and 1/8 inch thick, using as much flour as needed to keep the dough from sticking to the counter and your rolling pin.
- Brush the excess flour off the top of the dough, and use a rolling pastry wheel cutter to cut 2-inch crackers. Arrange the cut dough closely together on the parchment lined baking sheets.
- Once all the crackers are cut, use a fork to prick each cracker a few times, to help prevent them from puffing up too much in the oven.
- Bake the crackers for about 30-40 minutes, rotating the pans halfway through. The crackers should be crisp and golden brown, and will have some areas that may be bubbly or puffed. If, after cooling the crackers, they seem at all bendy and chewy instead of dry and crunchy, they’re under-baked, and you’ll need to return them to the oven to continue baking them until crisp. If you don’t roll the dough thinly enough, the crackers will take longer to bake through.
- Cool the crackers completely before storing in an airtight container.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Homemade crackers can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3-6 months.
Yes, you can make it with just the pecans and no cheese.
Yes, you can make it with just the cheese and no pecans.
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Homemade White Cheddar Pecan Crackers
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Baking Sheets + Parchment Paper
Ingredients
- 2 cups all-purpose flour, fluffed, spooned and leveled (plus extra flour for rolling the dough)
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp baking powder
- 1 cup finely grated white cheddar cheese (or another firm cheese, such as Parmesan)
- ½ cup finely chopped pecans
- 4 tbsp unsalted melted butter (or olive oil)
- ¾ cup water
Instructions
- Preheat the oven to 325 F, and position two racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
- In a bowl, combine the flour, salt, baking powder, cheese and pecans. Add the melted butter and water, stirring into a soft dough. If the dough seems too dry, you can add 1-2 tbsp more water.
- Generously flour a clean work surface, and scrape the dough onto the flour. Flour the top of the dough as well.
- Roll the dough out thinly, to at least 14×18 inches and 1/8 inch thick, using as much flour as needed to keep the dough from sticking to the counter and your rolling pin.
- Brush the excess flour off the top of the dough, and use a rolling pastry wheel cutter to cut 2-inch crackers. Arrange the cut dough closely together on the parchment lined baking sheets.
- Once all the crackers are cut, use a fork to prick each cracker a few times, to help prevent them from puffing up too much in the oven.
- Bake the crackers for about 30-40 minutes, rotating the pans halfway through. The crackers should be crisp and golden brown, and will have some areas that may be bubbly or puffed. If, after cooling the crackers, they seem at all bendy and chewy instead of dry and crunchy, they're under-baked, and you'll need to return them to the oven to continue baking them until crisp. If you don't roll the dough thinly enough, the crackers will take longer to bake through.
- Cool the crackers completely before storing in an airtight container.
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