A little sweet, a little savory, these crunchy crackers are perfect for snacking, topping, or scooping. Serve with a cheese ball and watch them disappear!
Chopped crispy bacon adds a savory touch, complementing the sweet and tangy surprise of dried cranberries. Pecans give the crackers a nutty, rich flavor.
The dough is rolled very thin, then cut into simple shapes and baked on a lightly oiled and salted baking sheet.
For extra crunch, once all of the crackers have been baked they can be put on one baking sheet and returned to a warm oven to sit for an hour or two.
Please remember to SHARE on Facebook and PIN IT!
Bacon Pecan Crackers!
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 4 pieces bacon, fried crisp and finely chopped*
- 1/2 cup pecans, finely chopped
- 1/2 cup buttermilk
- 1/4 cup cooking oil
- 1/4 cup water
- 1 teaspoon Worcestershire sauce
- Oil and coarse salt for baking
Cooks Note: it is important to finely chop the bacon and pecans. If the pieces are too large you won’t be able to get the dough rolled out thin enough.
MY OTHER RECIPES
- Heat oven to 400F
- Lightly oil and salt baking sheets, using about 1 teaspoon of oil per sheet. (Parchment will make the clean up easier.)
- In a medium bowl, combine white flour, wheat flour, baking powder, baking soda, brown sugar, and salt. Add the bacon and pecans. Toss to combine.
- In a small bowl or measuring cup, combine the buttermilk, oil, water, and Worcestershire sauce. Add to dry ingredients and stir well. Place dough on generously floured surface and knead a few times. Dough should be soft but not sticky.
- Working with 1/4 of the dough at a time, roll between sheets of parchment, flouring the parchment if necessary. Roll as thin as possible. Use cookie cutters to cut out shapes. (Cut shapes close together; each time you re-roll, the dough will get more elastic and harder to roll out.) Place crackers on prepared baking sheets, using a thin, flat spatula. They can be close, but not touching.
- Bake for 5 minutes. Remove pan from oven and turn the crackers over. Return to oven and bake for additional 4-5 minutes, depending on how thin your dough was rolled. Remove from oven when crackers are a rich light brown. Cool on racks.
- For very crunchy crackers, once all have been baked, turn off oven and leave the door open for 30 seconds. Place all of the crackers on a baking sheet and return to oven, close the door, and let them sit in the oven for a couple of hours to dry completely.