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Irresistible Southern Cheese Crackers with Pecans

5 from 1 vote
These buttery, cheesy crackers with a hint of cayenne and crunchy pecans are a classic Southern snack. Easy to make and highly addictive, they are perfect for entertaining, gifting, or simply enjoying at home.
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Cook Time 15 minutes
Total Time 45 minutes
Course: Appetizer, Baking, Snack
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

Southern Cheese Crackers with Pecans
  • 2 cups freshly shredded sharp cheddar cheese Go for sharp! Shred it yourself.
  • 8 tbsp salted butter 1 stick, softened
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper Adjust to your spice preference!
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp garlic powder
  • 1/2 cup finely chopped pecans Make sure they are chopped pretty small.
  • 1.5 cups all-purpose flour

Equipment

  • Large bowl
  • Electric mixer or sturdy spoon
  • Plastic wrap or parchment paper
  • Sharp knife
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Step 1: In a large bowl, beat together the shredded cheddar cheese and softened butter using an electric mixer (or sturdy spoon) until nicely combined and creamy.
  2. Step 2: Add the kosher salt, cayenne pepper, black pepper, and garlic powder. Mix until well blended and the spices are evenly distributed. Stir in the finely chopped pecans.
  3. Step 3: Add the all-purpose flour in about 1/2 cup increments, stirring after each addition until the flour is incorporated and a cohesive dough forms. Do not overmix.
  4. Step 4: Divide the dough in half. Shape each half into a log, roughly 1 inch in diameter. Wrap each log tightly in plastic wrap or parchment paper. Refrigerate for at least 30 minutes to firm up.
  5. Step 5: While the dough is chilling, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  6. Step 6: Unwrap the firm dough logs. Using a sharp knife, slice the logs into thin rounds, aiming for about 1/8 inch thick. Place the rounds about 1/4 inch apart on the prepared baking sheets.
  7. Step 7: Bake for about 15 minutes, or until light golden brown around the edges. Keep an eye on them starting around the 12-minute mark as ovens vary.
  8. Step 8: Immediately transfer the baked crackers to a wire cooling rack. Let them cool completely to achieve a crispy texture.

Notes

Store cooled crackers in an airtight container at room temperature for about 5-7 days.
To make ahead, wrap dough logs tightly and refrigerate for up to 3 days, or freeze for up to 2 months. If frozen, let them sit at room temperature for 10-15 minutes before slicing and baking (may need an extra minute or two of bake time).
Shredding your own cheese from a block is recommended for best texture, as pre-shredded cheese can contain anti-caking agents.
Ensure butter is softened, not melted, for proper creaming. Avoid overworking the dough when adding flour.
If crackers aren't crispy, they might have been sliced too thick, baked too short a time, or not cooled completely on a wire rack.