Homemade White Cheddar Pecan Crackers

An easy recipe for crispy homemade crackers, full of tangy white cheddar cheese and nutty pecans.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

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Prep Time 20

Cook Time 35

Total Time 55

Course Appetizer, Snack

Cuisine American

Servings76 crackers

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

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 14x18 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.

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.

Keyword Cheddar, Cheese, Crackers, High Altitude, Pecan