Cheddar Walnut Crisps

rrosser · 12-04-2006, 05:07 PM

I saw this in the Toronto Star and thought it might come in handy for the upcoming holidays.

Cheddar Walnut Crisps

Adapted from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Fran McCullough & Molly Stevens. You'll have to wait until your baking sheet cools down before you make the next batch, or alternate between two baking sheets. Use a box grater to shred the cheddar and a microplane to grate the parmesan.

2-1/2 oz (70 g) old cheddar cheese, shredded (about 1 cup)

2-1/2 oz (70 g) parmesan cheese, grated (about 1-1/4 cups)

2 oz (60 g) walnuts, coarsely chopped (about 1/2 cup)

2 tbsp finely chopped thyme leaves

Line baking sheet with parchment paper.

Put cheeses in medium bowl. Mix lightly with fingers.

For first batch, drop cheese mixture by rounded teaspoonfuls on to baking sheet, leaving about 1 inch between each mound. Flatten with back of spoon. Sprinkle top of each cheese circle with bit of nuts and thyme.

Bake in centre of preheated 400F oven 5 minutes or until crisps bubble and edges are golden brown. Let stand 2 minutes. Using spatula, slide off paper on to rack to cool completely.

Repeat with next batches, using cool baking sheet each time, until ingredients are used up.

Makes 58 crisps.

Charski · 12-04-2006, 05:12 PM

OOOoo, those sound really good! Thanks!

Kevinpa · 12-04-2006, 05:15 PM

wow these sound good.....and I see lots of variations possible too.

Wine2 · 12-04-2006, 05:31 PM

I did this once with ground almonds. I got the recipe from some almond board or national almond website. They were good! I forgot all about them and that website. It had a lot of other great recipes for almonds, too. Thanks for posting it!

BABSY · 12-05-2006, 06:24 AM

that does sound good. What do you eat it with? Some kind of dip or something?

BABSY · 12-05-2006, 06:26 AM

how come you dont just mix everything together then bake? it seems that the nuts will fall off the cheese

sugarno · 12-05-2006, 08:38 AM

I am sure as the cheese melts the nuts sink down and become part of the cracker. Those sound really good!

Karen

magnamater · 12-05-2006, 09:23 AM

I agree these sound yummo! Going to make these!

LindaSue · 12-05-2006, 05:24 PM

Quote:

Originally Posted by BABSY

how come you dont just mix everything together then bake? it seems that the nuts will fall off the cheese

Maybe it's easier to evenly distribute the nuts by putting them on by hand. If you mixed them with the shredded cheese, they would sink to the bottom of the bowl.

Nigel · 12-05-2006, 08:48 PM

Does anyone know if you could possibly use this recipe in one of those cookie things, spritz cookie machines, I think they are called. Or cookie press machine maybe.?

One sort of like this:

Kevinpa · 12-05-2006, 09:06 PM

I tried a half of a recipe tonight using

1/2 cup shredded cheddar
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned heaping teaspoons on a parchment lined cookie sheet and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

Great recipe thanks.

BTW ....this made 18 crisps at 4 carbs for the entire batch.

Nigel · 12-06-2006, 02:35 AM

thanks for the pics, guess that answers my question. they look good too!

were they very crumbly?

do you think using ground pecan meal instead would make them more 'together' like a regular cracker?

Kevinpa · 12-06-2006, 02:46 AM

Quote:

Originally Posted by Nigel

thanks for the pics, guess that answers my question. they look good too!

were they very crumbly?

do you think using ground pecan meal instead would make them more 'together' like a regular cracker?

No, they are not crumbly. As a matter of fact they hold together quite nicely.
They also have a very nice crunch.

I used pecans for 2 reasons. Lower in carbs and I personally like the taste better than walnuts.

Nigel · 12-06-2006, 02:47 AM

ok, thanks

DBrown8614 · 12-06-2006, 10:52 AM

Wow, those look fabulous!!!

Thank you for the pics Kevin!

Tweaker Geek · 12-06-2006, 02:25 PM

Hmmm! Interesting, very interesting!

I may have to try these using dried thyme - don't have any fresh.

sugarno · 12-07-2006, 09:42 AM

I made these yesterday. I sliced a thin piece of smoked cheddar and lay it on my hot teflon electric griddle. Then I sprinkled a little parmesan cheese on top. I dotted a few broken pecans and a sprinkle or two of some delicious seasoning mix (Penzey's 'Mural of Flavor'). A few minutes later, viola'!, a delicous cheese crisp!

So easy and delicious! Thanks rrosser!

Karen

Kevinpa · 02-06-2007, 06:12 PM

Bumping

LeighDear · 02-08-2007, 01:11 PM

These are great!....

I used my processor and subbed Pecans, like Kevin, AND added some garlic powder to the mixture...VERY addictive!

jswalker1992 · 02-08-2007, 01:44 PM

These look really good, smell good too. I have some in the oven now. I am using pecans, that's what was in the pantry. Also added garlic powder and cracked black pepper. I can't wait to try these!

Kevinpa · 07-02-2007, 07:48 AM

Bumping this great crispy very LC cheesy snack.

I used the following tweak this time and used a 3 1/2 inch muffin top pan.

It made 12 snacks total 4 carbs.

1/2 cup shredded 5 cheese mexican blend
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned on a muffin top pan and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

Kisal · 07-02-2007, 06:56 PM

Yum, yum! Kevin, the muffin top pans I have are 4" measured across the top, but 3 1/2" measured across the bottom. Is that the same size you used? (I have a feeling they're standard.) Also, although they're nonstick, did you spray them, or line them with circles of parchment paper, or do anything else like that?

Kevinpa · 07-02-2007, 07:10 PM

Quote:

Originally Posted by Kisal

Yum, yum! Kevin, the muffin top pans I have are 4" measured across the top, but 3 1/2" measured across the bottom. Is that the same size you used? (I have a feeling they're standard.) Also, although they're nonstick, did you spray them, or line them with circles of parchment paper, or do anything else like that?

Yes, those are the same dimensions of my muffin top pans. I lightly sprayed 1 pan then wiped it with a paper towel to make sure there was very little on it and the other I left uncoated. There was no sticking with either one. I suspect the nonstick surface and the oil in the cheese keep them from sticking.

Yummy's_Girl · 07-02-2007, 07:16 PM

Thanks for bumping this. I had forgotten about these. Yummy!

LoveIsNoColor · 07-02-2007, 07:21 PM

Just came across these, they look great! Thanks for posting!

Kisal · 07-02-2007, 08:19 PM

Quote:

Originally Posted by Nigel

Does anyone know if you could possibly use this recipe in one of those cookie things, spritz cookie machines, I think they are called. Or cookie press machine maybe.?

My computer wouldn't display the image you posted, but I had a cookie press long ago. I don't think this would work well in one, but I could easily be wrong.

When my cookie press wore out, I didn't replace it. Instead, I began collecting antique glass cookie presses. With those, you press down with the press on each cookie individually, and it creates a fancy design on the top of the cookie. Something like that should work quite well, although the design probably wouldn't show.

Kevinpa · 07-02-2007, 09:20 PM

I am really glad these are so lc because they are soooooo addicting.

toni1954 · 07-03-2007, 06:18 AM

these look so good, thank you!

Bar10der · 07-25-2007, 07:07 PM

Quote:

Originally Posted by Kevinpa

Bumping this great crispy very LC cheesy snack.

I used the following tweak this time and used a 3 1/2 inch muffin top pan.

It made 12 snacks total 4 carbs.

1/2 cup shredded 5 cheese mexican blend
1/2 + 1/8 cup Kraft grateded parmesan
1/4 cup pecans
1 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.

I then spooned on a muffin top pan and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!!

I just made these tonight, following your recipe exactly, Kevin. At the 6 min mark, they were SMOKING in the oven.

Some of mine came out kind of lacy. NOt thick like yours.

I used one heaping tablespoon for each one in a muffin top pan. I was just wondering if anybody else has had this happen?

Oh, and BTW, what do you all store them in?

12-04-2006, 05:07 PM	#1
rrosser Senior LCF Member Join Date: Oct 2004 Location: Atlanta, GA Posts: 238 Gallery: rrosser	Cheddar Walnut Crisps I saw this in the Toronto Star and thought it might come in handy for the upcoming holidays. Cheddar Walnut Crisps Adapted from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Fran McCullough & Molly Stevens. You'll have to wait until your baking sheet cools down before you make the next batch, or alternate between two baking sheets. Use a box grater to shred the cheddar and a microplane to grate the parmesan. 2-1/2 oz (70 g) old cheddar cheese, shredded (about 1 cup) 2-1/2 oz (70 g) parmesan cheese, grated (about 1-1/4 cups) 2 oz (60 g) walnuts, coarsely chopped (about 1/2 cup) 2 tbsp finely chopped thyme leaves Line baking sheet with parchment paper. Put cheeses in medium bowl. Mix lightly with fingers. For first batch, drop cheese mixture by rounded teaspoonfuls on to baking sheet, leaving about 1 inch between each mound. Flatten with back of spoon. Sprinkle top of each cheese circle with bit of nuts and thyme. Bake in centre of preheated 400F oven 5 minutes or until crisps bubble and edges are golden brown. Let stand 2 minutes. Using spatula, slide off paper on to rack to cool completely. Repeat with next batches, using cool baking sheet each time, until ingredients are used up. Makes 58 crisps. __________________ Rhonda

12-05-2006, 08:48 PM	#10
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,119 Gallery: Nigel	Does anyone know if you could possibly use this recipe in one of those cookie things, spritz cookie machines, I think they are called. Or cookie press machine maybe.? One sort of like this: Last edited by Nigel : 12-05-2006 at 08:50 PM.

12-05-2006, 09:06 PM	#11
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,525 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I tried a half of a recipe tonight using 1/2 cup shredded cheddar 1/2 + 1/8 cup Kraft grateded parmesan 1/4 cup pecans 1 T fresh thyme leaves I put all ingredients in a mini prep food processer and pulsed about 5 times. I then spooned heaping teaspoons on a parchment lined cookie sheet and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy. YUMMO!!! Great recipe thanks. BTW ....this made 18 crisps at 4 carbs for the entire batch. __________________ Success is a journey, Not a destination. So stop running. Recipe Page Last edited by Kevinpa : 12-05-2006 at 09:27 PM. Reason: carb count

12-06-2006, 02:35 AM	#12
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,119 Gallery: Nigel	thanks for the pics, guess that answers my question. they look good too! were they very crumbly? do you think using ground pecan meal instead would make them more 'together' like a regular cracker? Last edited by Nigel : 12-06-2006 at 02:38 AM.

12-06-2006, 02:25 PM	#16
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,646 Gallery: Tweaker Geek	Hmmm! Interesting, very interesting! I may have to try these using dried thyme - don't have any fresh. Last edited by Tweaker Geek : 12-06-2006 at 02:26 PM.

12-04-2006, 05:12 PM	#2
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,170 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	OOOoo, those sound really good! Thanks!

12-04-2006, 05:15 PM	#3
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,525 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	wow these sound good.....and I see lots of variations possible too.

12-04-2006, 05:31 PM	#4
Wine2 Senior LCF Member Join Date: May 2003 Location: Northern California Posts: 708 Gallery: Wine2 Stats: Past 187/145 & Current Re-Start 164/157/145 WOE: Atkins	I did this once with ground almonds. I got the recipe from some almond board or national almond website. They were good! I forgot all about them and that website. It had a lot of other great recipes for almonds, too. Thanks for posting it!

12-05-2006, 06:24 AM	#5
BABSY Very Gabby LCF Member!!! Join Date: Apr 2004 Location: MCKINNEY,TX Posts: 3,268 Gallery: BABSY Stats: 236/149/169.5/?	that does sound good. What do you eat it with? Some kind of dip or something?

12-05-2006, 06:26 AM	#6
BABSY Very Gabby LCF Member!!! Join Date: Apr 2004 Location: MCKINNEY,TX Posts: 3,268 Gallery: BABSY Stats: 236/149/169.5/?	how come you dont just mix everything together then bake? it seems that the nuts will fall off the cheese

12-05-2006, 08:38 AM	#7
sugarno Junior LCF Member Join Date: Nov 2006 Posts: 25 Gallery: sugarno	I am sure as the cheese melts the nuts sink down and become part of the cracker. Those sound really good! Karen

12-05-2006, 09:23 AM	#8
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	I agree these sound yummo! Going to make these!

12-06-2006, 02:47 AM	#14
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,119 Gallery: Nigel	ok, thanks

12-06-2006, 10:52 AM	#15
DBrown8614 MAJOR LCF POSTER! Join Date: Feb 2004 Location: Cincinnati, Ohio Posts: 1,157 Gallery: DBrown8614 Stats: 180/165/119/125 WOE: Dr. Atkins Start Date: November 2003	Wow, those look fabulous!!! Thank you for the pics Kevin!

12-07-2006, 09:42 AM	#17
sugarno Junior LCF Member Join Date: Nov 2006 Posts: 25 Gallery: sugarno	I made these yesterday. I sliced a thin piece of smoked cheddar and lay it on my hot teflon electric griddle. Then I sprinkled a little parmesan cheese on top. I dotted a few broken pecans and a sprinkle or two of some delicious seasoning mix (Penzey's 'Mural of Flavor'). A few minutes later, viola'!, a delicous cheese crisp! So easy and delicious! Thanks rrosser! Karen

02-06-2007, 06:12 PM	#18
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,525 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Bumping

02-08-2007, 01:11 PM	#19
LeighDear Very Gabby LCF Member!!! Join Date: Dec 2000 Location: Kissimmee, Florida Posts: 4,127 Gallery: LeighDear	These are great!.... I used my processor and subbed Pecans, like Kevin, AND added some garlic powder to the mixture...VERY addictive!

02-08-2007, 01:44 PM	#20
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,324 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	These look really good, smell good too. I have some in the oven now. I am using pecans, that's what was in the pantry. Also added garlic powder and cracked black pepper. I can't wait to try these!

07-02-2007, 07:48 AM	#21
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,525 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Bumping this great crispy very LC cheesy snack. I used the following tweak this time and used a 3 1/2 inch muffin top pan. It made 12 snacks total 4 carbs. 1/2 cup shredded 5 cheese mexican blend 1/2 + 1/8 cup Kraft grateded parmesan 1/4 cup pecans 1 T fresh thyme leaves I put all ingredients in a mini prep food processer and pulsed about 5 times. I then spooned on a muffin top pan and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy. YUMMO!!!

07-02-2007, 06:56 PM	#22
Kisal Senior LCF Member Join Date: Nov 2006 Location: Oregon Posts: 811 Gallery: Kisal Stats: 350/255.8/160 WOE: Atkins '72 Start Date: October 15, 2004	Yum, yum! Kevin, the muffin top pans I have are 4" measured across the top, but 3 1/2" measured across the bottom. Is that the same size you used? (I have a feeling they're standard.) Also, although they're nonstick, did you spray them, or line them with circles of parchment paper, or do anything else like that?

07-02-2007, 07:16 PM	#24
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,918 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Thanks for bumping this. I had forgotten about these. Yummy!

07-02-2007, 07:21 PM	#25
LoveIsNoColor Senior LCF Member Join Date: Aug 2004 Location: Toledo , OH Posts: 134 Gallery: LoveIsNoColor Stats: 272/224/165 WOE: Atkins Start Date: Jan 2, 2007	Just came across these, they look great! Thanks for posting!

07-02-2007, 09:20 PM	#27
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,525 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I am really glad these are so lc because they are soooooo addicting.

07-03-2007, 06:18 AM	#28
toni1954 Senior LCF Member Join Date: Jun 2004 Location: ny Posts: 96 Gallery: toni1954 Stats: 212/210/120 Start Date: 05/15/05	these look so good, thank you!