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.
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Bacon Pecan Crackers!
Ingredients
- 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.
Instructions
- 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.
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Comments & Reviews
MARILYN MATTHEWS says
Hello,
I receive your recipes via email. You may not know this but there is something wrong with the format. For me to see the picture I have to scroll to the bottom of the page, shift the page to the right, go to the top, and scroll down again. I really don’t need the photo but I do enjoy the recipes. This format makes your recipes very inconvenient to access. Please take a look and I believe you will see. Thank you!
Susan says
In the description, it talks about dried cranberries, but in the recipe, there is no reference to them. Would 1/2 cup finely chopped be sufficient for this recipe? I think they sound delicious and want to try them.
Sarah says
I’m confused.. the recipe doesn’t call for dried cranberries but the blog entry mentions them. They sound yummy but how many cranberries do you add??
Karen says
these recipes and all sound so yummy. I would like to try them all. Please sign me up via e-mail or facebook. Thank you.
Karen Everett says
these recipes and all sound so yummy. I would like to try them all. Please sign me up via e-mail or facebook. Thank you.
Sharon says
You mention in the description the “tangy surprise of dried cranberries” but they are not listed in the ingredients or in the directions. How much and how are they added?