Homemade Cheddar and Pecan Crisps

1. 1

   Preheat the oven to 350F.

2. 2

   Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment.

3. 3

   Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese.

4. 4

   Let the cheese and butter soften.

5. 5

   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.

6. 6

   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.

7. 7

   Cool the nuts completely, then finely chop.

8. 8

   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.

9. 9

   Divide the dough into eight pieces.

10. 10

    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.

11. 11

    Chill the logs for at least 8 hours and up to 1 week.

12. 12

    The dough will keep frozen for 2 months.

13. 13

    Preheat the oven to 350F.

14. 14

    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.

15. 15

    Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes.

16. 16

    Cool the wafers on the baking sheet.

17. 17

    Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

* Per serving · 4 servings · Values may vary.