Homemade pecan crackers are the best cracker to pair with cheese, meats or fruit on a charcuterie board. They are lightly sweet, nutty and buttery crisp, simple to make and more economical than store bought crackers.
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Do you love entertaining as much as I do? Sunday dinner is a big deal at our home each week and since we make a big dinner, I do a snack board for lunch.
A friend introduced me to Effie's homemade biscuits a couple summers ago and I immediately knew I could make the crackers at home. I used my homemade animal crackers recipe as a starting place. This easy recipe makes the best cracker for charcuterie boards or snacking.
You will love the simple slice and bake version of these crackers made with pecans!
💗 why you will love these homemade crackers
- Quick and easy ~ a stand or handheld mixer brings the cracker recipe together in minutes.
- Slice and bake ~ the pecan cracker dough gets shaped into a log, chilled, then sliced to bake. Easy peasy!
- Budget friendly ~ store bought artisanal crackers like this will cost you about $6.49 for less than half the crackers you get from this homemade recipe.
- Simple ingredients ~ seven common ingredients combine to make the best pecan crackers.
🛒 ingredients needed
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ a kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
- Whole wheat flour ~ the whole wheat flour adds some nutty flavor.
- Kosher salt ~ just a little to balance the pecan crackers. If you only have table salt, use half the amount.
- Unsalted butter ~ the butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
- Brown sugar ~ brown sugar should be packed into the measuring cup if not weighing.
- Honey ~ works as a binder in the homemade crackers since this is a no egg recipe.
- Pecans ~ use raw pecan halves. I like to buy mine at Trader Joe's. A kitchen scale is the most accurate way to measure your pecans.
👩🏻🍳 how to make crackers at home
Using a food processor, pulse the pecans until they become fine in texture. Pulse them in short bursts as you don't want to turn them into pecan butter.
In a bowl, whisk together the ground pecans, all-purpose flour, whole-wheat flour and kosher salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar and honey. Beat on medium high until fluffy.
With the mixer on low speed add the flour mixture in three additions, mixing until just combined after each addition.
Remove the dough from the mixing bowl and shape into a log or rectangular shape with your hands. Wrap the dough tightly in plastic wrap and refrigerate for a minimum one hour or for up to 2 days.
Preheat the oven to 350° F and line two baking sheet pans with parchment paper.
Slice the dough into slices about ⅛ inch thick, but no thicker than ¼ inch and place on the prepared pans.
Bake until golden brown with a deeper brown edge. If desired, use a larger round cookie cutter to "scoot" the crackers back to a perfectly round shape when they come out of the oven. If you made rectangular pecan crackers, a bench knife can be used to straighten the sides. Use caution as the pan and cookies will be hot.
🎥 video tutorial
🧀 how to use pecan crackers
My favorite use of these homemade crackers is for charcuterie boards! If you follow me on Instagram, you know I make a snack board every Sunday. It's been a great way for me to introduce my two girls {my sugar bugs💕} to different types of cheese and meats.
Cheese lovers will enjoy these savory crackers as a snack with a slice of cheese.
I also love these pecan crackers for eating with dips {I'm a big fan of Trader Joe's jalapeno artichoke dip or our local market's crab dip}.
They are kid friendly too and have been tested on quite a few little ones.
💬 frequently asked questions
When stored in an airtight container, homemade crackers will keep for seven to ten days.
All-purpose flour is the best flour for homemade crackers. This pecan crackers recipe uses a combination of all-purpose flour and whole wheat flour.
Store them in an airtight container at room temperature. If the pecan crackers were baked and cooled until crisp, they should remain that way when stored properly.
If you need to re-crisp the crackers after they have baked and cooled; place on a parchment lined baking pan a bake in a pre-heated 350°F oven for 4-7 minutes.
how to store
Store pecan crackers in an airtight container at room temperature for up to 10 days.
If your homemade crackers lose any of their crispness; see the FAQ's above or the recipe card for how to revive them.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Pecan Crackers. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more treats made with pecans
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Pecan Crackers
Homemade pecan crackers are the best cracker to pair with cheese, meats or fruit for a charcuterie board. They are nutty and buttery crisp, simple to make and more economical than store bought crackers.
Ingredients
- ¾ cup raw pecan halves* (80g)
- ¾ cup all-purpose flour (94g)
- ⅓ cup whole-wheat flour (40g)
- ½ teaspoon kosher salt
- ⅔ cup unsalted butter, room temperature (155g)
- ⅓ cup firmly packed brown sugar (67g)
- 2 tablespoons honey (42g)
Instructions
- Using a food processor, pulse the pecans (¾ cup/80g) until they become fine in texture. Pulse them in short bursts as you don't want to turn them into pecan butter.
- In a bowl, whisk together the ground pecans, all-purpose flour (¾ cup/94g), whole-wheat flour (⅓ cup/40g) and kosher salt (½ teaspoon). Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter (⅔ cup/155g), brown sugar (⅓ cup/67g) and honey (2 tablespoons/42g). Beat on medium high (speed 6 on a KitchenAid) until fluffy, approximately 4 minutes. Scrape once about halfway through and then again after the full 4 minutes.
- With the mixer on low speed (stir on KitchenAid) add the flour mixture in three additions, mixing until just combined after each addition.
- Remove the dough from the mixing bowl and shape into a log or rectangular shape with your hands. Wrap the dough tightly in plastic wrap and refrigerate** for a minimum one hour or for up to 2 days. You can also freeze for up to 2 months and defrost in the refrigerator before slicing and baking.
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- Slice the dough into slices about ⅛ inch thick, but no thicker than ¼ inch and place on the prepared pans. The pecan crackers do spread a little, so leave about an inch between them.
- Bake until golden brown with a deeper brown edge, about 15-20 minutes. If desired, use a larger round cookie cutter to "scoot" the crackers back to a perfectly round shape when they come out of the oven. If you made rectangular cookies, a bench knife can be used to straighten the sides. Use caution as the pan and cookies will be hot.
- Allow the crackers to cool completely on the baking sheets.
Notes
The yield of crackers will vary depending on the size you make them.
* The most accurate way to measure the pecans is with a kitchen scale. If measuring in cups, measure the pecans before they have been processed in the food processor.
** If rolling into a round log, set the tightly wrapped dough on one end in a tall glass to keep the dough from getting flat on one side.
If desired, the dough can be refrigerated and then rolled out between two sheets of parchment paper. Roll to ⅛ inch - ¼ inch thick and use cookie cutters, a sharp knife or pizza or pastry cutter to create the crackers. The crackers will spread a little when baked.
Store pecan crackers in an airtight container at room temperature for up to 10 days. If the crackers lose their crispness - you can place them back on a lined baking pan in a pre-heated 350°F oven for 4-7 minutes. Allow them to cool on the pan.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 14mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen
I love cookies and crackers that are only slightly / moderately sweet, so these pecan crackers are right up my alley! Delicious, rich, shortbread-like of crackers - what not to love about them?
Tasia
Thank you Ben, you will love them!
Michelle
Love how the pecans add a nuttiness to the crackers! Such a delicious, savory snack to add to a charcuterie board.. must try!
Tasia
Thanks Michelle, I know you'll love them.