Vermont Cheddar & Maple Crackers
Yield
3 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
| 2 ½ | ounces |
pecans
chopped |
|
| ⅓ | cup |
mayonnaise
|
|
| 1 | tablespoon |
maple syrup
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 36 | each |
crackers
whole-grain |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 72.3 | ml/g |
pecans
chopped |
|
| 79 | ml |
mayonnaise
|
|
| 15 | ml |
maple syrup
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 36 | each |
crackers
whole-grain |
*
|
Directions
Mix the cheese, pecans, mayonnaise, maple syrup and Worcestershire sauce together in a medium-sized bowl.
Spread the mixture by rounded teaspoonfuls evenly on the crackers.
Place the crackers on a flat pan or cookie sheet and run it under the broiler until the cheese is melted and bubbling.
Transfer the crackers to a plate and serve at once.
