Cheddar Cheese Pecan Crisps Recipes
CHEESE CRISPIES
For years I've taken these crispy, crunchy snacks to work. They get high marks from everybody in the teachers lounge. -Eileen Ball, Cornelius, North Carolina
Provided by Taste of Home
Categories Snacks
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- Beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough., Divide dough in half; shape each into a 7-in.-long roll. Wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. Remove from pans to wire racks to cool. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze wrapped logs in an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEDDAR PECAN CRISPS
Categories Mixer Cheese Nut Appetizer Bake Christmas Picnic Thanksgiving New Year's Eve Cheddar Pecan Winter Poker/Game Night Shower Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 50 crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
- Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.
HOMEMADE CHEDDAR AND PECAN CRISPS
Steps:
- Preheat the oven to 350°F.
- Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
- Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
- Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
- Preheat the oven to 350°F.
- Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.
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