Southern Cheese Pecan Crackers

These Southern cheese crackers vanish quickly at family get-togethers. Each bite gives you buttery, flaky goodness with strong cheddar flavor and a gentle kick from cayenne. They're way tastier than store-bought versions and you'll be amazed how fast they come together.

I first whipped these up during movie night with friends and the whole batch disappeared. Now they're what I always bring to game days and neighborhood food gatherings.

Ingredients

• Sharp cheddar cheese: grate it yourself for the strongest cheese taste. The bagged stuff doesn't melt right, so buy a block and shred it at home
• Salted butter: make sure it's soft. It creates tender dough and enhances the cheese. Pick a good brand for best results
• Kosher salt: pulls out all the savory goodness. Go for the chunky crystals that are easy to measure
• Cayenne pepper: gives a mild warmth that makes these crackers stand out. You can add more or less based on what you like
• Black pepper: grind it fresh for a livelier taste compared to pre-ground
• Garlic powder: just a tiny bit for underlying flavor. Look for pure garlic powder without extra stuff
• Pecans: chopped small. A Southern must-have for texture and taste. Get fresh ones with no bitter taste
• All purpose flour: forms the base of your dough. Unbleached gives a nicer texture

Step by Step Instructions

Make the Cheese Butter Mixture:

Combine your fresh cheddar and soft butter with an electric mixer running at medium for about 3 minutes until it looks airy and light. This step makes sure your crackers turn out nice and flaky

Add Seasonings:

Toss in your kosher salt, cayenne, black pepper and garlic powder. Mix until everything's well combined so the flavor spreads through all your crackers

Work in the Flour:

Add half a cup of flour at a time, mixing slowly at first. Your dough should come together nicely. If your cheese seems dry, add 1-2 tablespoons of ice water to keep everything soft and workable

Fold in Pecans:

Carefully mix in your finely chopped pecans at the very end without overdoing it. These nuts add little pops of flavor and crunch that make these crackers really special

Shape and Chill the Dough:

Split the dough in two and shape each part into a log about 1 inch thick. Wrap them tightly in parchment or plastic, twist the ends closed, and cool in the fridge for at least 30 minutes so they're firm enough to cut

Slice Crackers:

Take the chilled logs out and use a really sharp knife to cut thin rounds about 1/8 inch thick. Put them on a lined baking sheet with 1/4 inch between each for even cooking

Bake Until Perfect:

Heat your oven to 375°F. Bake your crackers for around 15 minutes until the edges turn golden. Let them cool on a rack so they get properly crisp and flaky

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Using freshly grated cheddar makes these taste amazing. I can't forget teaching my cousin how to make them and how we laughed while sneaking warm crackers right off the sheet. That memory always makes me smile when I'm baking.

Storage Tips

Store these crackers in metal tins or glass jars with tight lids at room temp to keep them crunchy. If your kitchen gets humid, throw in a food-safe silica pack or a piece of bread to soak up moisture. You can freeze the raw dough logs for up to 3 months, then cut and bake them straight from frozen - just add a minute or two to your cooking time.

Ingredient Substitutions

Try pepper jack or smoked gouda instead of cheddar if you want bolder cheese flavor. Don't eat nuts? Skip the pecans and use roasted sunflower seeds or just leave them out completely. Want them spicier? Toss in more cayenne or some hot smoked paprika before you shape the dough.

Serving Suggestions

Set these crackers next to a cheese board or meat platter for instant impressions. They go great with creamy tomato soup or chicken noodle for a crunchy addition. I've even broken them up over salads for extra texture. They're also perfect with sweet pickles or your favorite dip.

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Southern Cheese Cracker History

These homemade treats have been at Southern gatherings for generations. They show off the Southern way of using what's available - cheese from local dairy, pantry flour, and backyard nuts. Cheddar and pecans are central to many Southern dishes, and you'll find versions of these crackers at everything from weddings to baby showers across the South.

These cheese crackers have become a small tradition in my home. Whenever friends visit, I make a double batch and they're gone in no time. There's something about the aroma of real butter and cheese baking that brings people together.

Frequently Asked Questions

→ Which cheese gives the best taste?

Using freshly shredded sharp cheddar creates the tastiest and richest crackers while helping the dough stay tender and flaky.

→ Can I use regular unsalted butter?

Absolutely! Just adjust the kosher salt slightly to maintain a nicely balanced savory flavor.

→ Is it necessary to include pecans?

Pecans bring a delicious nuttiness, but you can skip them, swap for walnuts, or leave them out for a simple cheesy cracker.

→ How do I make them crunchier?

Cut the dough really thin and bake until the edges are golden. Let them cool down completely for extra crispiness.

→ What’s the best way to store them?

Keep them fresh by storing in a well-sealed container at room temperature. They stay crunchy for about a week.

→ Can I freeze the dough beforehand?

Yep! Wrap the dough tightly, then freeze it for up to a month. Let it thaw just enough to slice easily before baking.