Ingredients
- ¾ cup chopped toasted pecans
- 2 cups all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (2 sticks) salted butter, cut up
- Sesame seeds (optional)
Directions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Place pecans in a small food processor; pulse just until finely ground. Transfer to a medium bowl. Stir in flour, brown sugar, salt, and pepper.
- Using a pastry cutter, cut in the butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
- Gently roll dough on a floured work surface into a 10-inch square that is ¼ inch thick. Using a fluted pastry wheel, cut dough into 2-inch squares. Place squares 1 inch apart on prepared cookie sheets. Prick each a few times with the tines of a fork. If you like, sprinkle with additional pepper and/or sesame seeds.
- Bake about 15 minutes or until golden brown. Transfer to a wire rack. Cool completely.
- Store crackers in an airtight container at room temperature up to 3 days or freeze up to 3 months.
Adapted from the fall 2026 issue of Magnolia Journal.
