Party Recipe: Rosemary Pecan Raisin Crisps

Cooking for a Crowd, Recipes, Small Plates & Snacks

Homemade cookies

Last week I blogged about a wine tasting party that I hosted. More specifically, I taunted you with photos of delicious food — yes, rosemary pecan raisin crisps, without telling you anything about it.

For my other blog I’ve been doing a lot of research about food: not just cooking it and then forcing my friends to eat it (which I know, is weighty responsibility) but consequently learning more about it from experts that have dedicated their lives to their passion.

I’ve also been reading more about where our food comes from. After watching Food Inc. a few months ago I realized that each person is responsible for what we put in our bodies. What is right for one person might not be right for another.

Sometimes, it really is easier to buy bagged spinach or canned soup but when I can make my own bread, granola or salad dressings I do.

And even though Kashi Whole Grain crackers are a staple in my kitchen cabinet, when I have time to make tasty crisps and crackers from scratch, I jump on the opportunity.

And it’s easier than you think.


Have you ever made a quick bread? If you can me a simple quick bread, you can make your own rosemary raisin pecan crisps.

Rosemary Pecan Raisin Crisps
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen crackers
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon sallt
  • 2 cups buttermilk
  • ¼ cup brown sugar
  • ¼ cup honey
  • 1 cup raisins
  • ½ cup chopped pecans
  • ½ cup roasted pumpkin seeds (optional)
  • ¼ cup sesame seeds (optional)
  • ¼ cup flax seed, ground
  • 1 tablespoon chopped fresh rosemary
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, stir together the flour, baking soda and salt.  Add
  3. the buttermilk, brown sugar and honey and stir a few strokes.  Add the
  4. raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary
  5. and stir just until blended.
  6. Pour the batter into two 8″x4″ loaf pans that have been sprayed with
  7. nonstick spray.  Bake for about 45 minutes, until golden and springy to
  8. the touch.  Remove from the pans and cool on a wire rack.
  9. The cooler the bread, the easier it is to slice really thin.  You
  10. can leave it until the next day or pop it in the freezer.  Slice the
  11. loaves as thin as you can and place the slices in a single layer on an
  12. ungreased cookie sheet. Reduce the oven temperature to 300 degrees and
  13. bake them for 15 minutes.
  14. Flip them over and bake for another 10-15
  15. minutes, until crisp and deep golden brown.  Remove from the sheets to
  16. a cooling rack.  They will continue to crisp as they cool.
These bad boys keep for about 5 days (in an airtight container) but they produce a lot of crackers. Make them for a party or if you have more than a few people to feed.


(Visited 281 times, 1 visits today)
Previous Story
Next Story

You Might Also Like


  • Reply
    Easy Parmesan Puff Pastry Twists Recipe
    February 20, 2017 at 1:52 pm

    […] for myself, my family or for entertaining a crowd, I love to nosh before a meal. Cheese and crackers, dips, flatbreads and bruschetta all win points with […]

  • Reply
    March 17, 2010 at 6:28 pm

    I just had something like this and it is a wonderful taste combination. Thank you for sharing. I will have to try making them soon.

  • Reply
    Bachelor Party Ideas
    March 9, 2010 at 10:35 pm

    Wonderful looking ‘quick bread’. Its a receipe i look forward to trying, thanks for the share

  • Reply
    March 1, 2010 at 12:26 pm

    What an interesting combination of flavors! Glad you had a good party, these would be great with a spicy Pinot Noir!

  • Reply
    March 1, 2010 at 11:02 am

    I am loving these!

  • Reply
    March 1, 2010 at 11:01 am

    These sound DELICIOUS! I love the idea of making something yourself instead of purchasing it from the store.

  • Reply
    March 1, 2010 at 10:24 am

    Oh those would be perfect for a wine tasting party!

  • Reply
    February 28, 2010 at 11:39 pm

    Aren’t those good? I’m so glad you liked them. And easy, huh? I love recipes like that – especially when it makes a lot. Glad you had a good party!

  • Reply
    February 28, 2010 at 5:23 pm

    these look like they would be right up my alley. I would not be able to stop eating them!

  • Leave a Reply

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.