These easy Copycat Rosemary Pecan Raincoast Crackers taste just like the ones at the gourmet markets!
If you haven’t had the popular Raincoast Crisps from the gourmet markets, you’re in for an amazing treat. Even better, if you’re familiar with and love these delicious crackers, you’ll flip when you find out how inexpensive and easy these Copycat Rosemary Pecan Raincoast Crackers are to make at home!
Have I enticed you? I hope so because I know you’re going to want to have a stash of these shatteringly thin, super crunchy, Copycat Rosemary Pecan Raincoast Crackers on hand at all times. They’re loaded with an abundance of healthy seeds as well as pecans, raisins and a generous portion of chopped, fresh rosemary.
Lots of ways to love these crackers!
If you’re like me, one bite will send you into a lifelong love affair! These crackers are wonderful with soups and salads and pair nicely with cheese, appetizer spreads and hummus. They also make a yummy snack with a swoosh of peanut or almond butter and a few apple slices. I like to nibble on a couple of them with a cheese stick as an energy booster before my morning walk.
Why not just buy them?
Why not just purchase these crackers? Well, I’m glad you asked, as there are several really good reasons. First of all, they’re ridiculously expensive to buy. One six ounce package (about 30 crackers) sells for between $6.99 and $12.85 (Amazon). That almost sounds like they’re made of gold! The wonderful thing is that you can make several batches of these Copycat Rosemary Pecan Raincoast Crackers for $6.99. And each batch yields right around 8 dozen (96) crackers!
Another reason to make your own is they actually taste better than the “gourmet” market ones. I bought a package to compare the two versions. The homemade crackers actually have more flavor and I know exactly what’s in them – one more bonus!
One bowl, no mixer
Check out the recipe below and stock up on pecans, raisins, sesame seeds, pumpkin seeds and flax seeds. You’ll also need a container of buttermilk (or you can make your own, see below). You won’t need a mixer; just throw all the ingredients in a bowl, give everything a good stir and divide the batter between four small loaf pans. The little loaves are baked, cooled, then sliced thin and baked a second time to achieve that super crisp texture.
Make plenty, as they’ll go as fast as you can blink your eyes. I took a big container of these Copycat Rosemary Pecan Raincoast Crackers to my daughter’s for a family get-together. I was sure there would be plenty left over for some other company she was having after we left. Nope, the whole batch was gobbled up (by young and old alike) almost before anyone could say Copycat Rosemary Pecan Raincoast Crackers!
Café Tips for making these Copycat Rosemary Pecan Raincoast Crackers
- You can make these Copycat Rosemary Pecan Raincoast Crackers in just about any size pan, but if you want your crisps to be just like the Raincoast Crisps, use small bread pans like these. I’ve had these pans for several years now and really like them; they’re super well made and are also dishwasher-safe. Mine still look like new even though I’ve used them many times.
- The recipe for these crackers calls for pumpkin seeds (pepitas), sesame seeds and flax seeds. You can find most of these seeds at larger grocery stores. You can also buy them in bulk at health food stores and specialty markets like Whole Foods. I find them really cheap at a nearby Mediterranean grocery. If all else fails, these seeds are readily available online.
- All of the seeds needed for this recipe will freeze well. I keep a stock in my freezer, so I always have the ingredients on hand for these delicious crackers.
- Like biscotti, these Copycat Rosemary Pecan Raincoast Crackers require a double baking. The loaves are baked, cooled, then thinly sliced and baked again for that shatteringly thin crispness.
- The loaves will freeze nicely. Sometimes I make four loaves, sliced two into crisps and freeze the remaining two. I can have an easy appetizer/snack in less than 30 minutes.
- No buttermilk? No problem! Easily make your own buttermilk substitute by combining 2 cups of milk with 2 tablespoons of fresh lemon juice or vinegar. Just give it a stir and let it sit at room temp for 5-10 minutes. When the mixture thickens a bit and you see a bit of curdling, it’s all set to go.
- I like to use golden raisins in these crackers, but regular raisins are also delicious!
- If you have a wire cooling rack that fits inside or over a sheet pan, you can do the final baking without having to flip the cracker. Just watch them carefully after about 15 minutes, as they will take a few minutes less to crisp up.
I actually published this recipe way back in 2011, the year I started the blog. The pictures weren’t great and it was buried deep in The Café archives. Scott took some new pictures and I’ve rewritten the post. These Copycat Rosemary Pecan Raincoast Crackers are way too good to be lost, so Bon Appetit! There are a few variations I created over the years you might enjoy as well; California Fig and Pistachio Crisps and Copycat Trader Joe’s Pumpkin Cranberry Crisps.
These Copycat Rosemary Pecan Raincoast Crackers taste just like the ones at the gourmet markets and they're easy and inexpensive to make - one bowl, no mixer!
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk
- ¼ cup brown sugar
- 2 tablespoons pure maple syrup or honey
- 1 cup raisins
- ½ cup pecans lightly chopped
- ½ cup pumpkin seeds pepitos
- ¼ cup sesame seeds
- ¼ cup flax seeds
- 2 tablespoons finely chopped fresh rosemary
Preheat oven to 350 degrees F. Spray 4 small (6"x3") loaf pans with cooking spray or oil generously. Set aside. Line two sheet pans with parchment paper and set aside.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and maple syrup (or honey) and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seeds and rosemary and stir just until blended.
Pour the batter into the prepared loaf pans. Bake for 25-30 minutes until golden and springy to the touch. Allow loaves to cool in the pans for 10 minutes then remove and cool completely on a wire rack.
Once cool, freeze for 45 minutes. This will make it easier to thinly slice the loaves.
Preheat oven to 300˚F. Slice partially frozen loaves thinly and place the slices in a single layer on prepared sheet pans.
Bake for 15 minutes, then flip them over and bake the slices for another 5-10 minutes or until crisp and golden. Cool completely and store in an airtight container.
Makes about 6 dozen crisps.
See Café Tips above for additional instructions.
Recipe adapted from Dinner with Julie