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1
Preheat oven to 350F.
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2
In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes.
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3
Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste.
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4
Cool nuts completely and finely chop.
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5
Coarsely grate Cheddar and transfer to a large bowl.
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6
Cut remaining 2 sticks butter into 16 pieces and scatter over cheese.
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7
Let cheese and butter soften.
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8
Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
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9
Divide dough into 8 pieces.
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10
On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil.
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11
Chill logs at least 8 hours and up to 1 week.
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12
Dough keeps, frozen, 2 months.
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13
Preheat oven to 350F.
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14
Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets.
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15
Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes.
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16
Cool wafers on baking sheet 2 minutes.
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17
With a metal spatula transfer wafers to a rack to cool.
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18
Turn wafers over and sprinkle with salt to taste.
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19
(Crevices on undersides hold salt without letting it roll off.)
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20
Wafers keep in an airtight container at room temperature 4 days.
