Corner Bakery’s Sweet Crisps

 
When I used to dine at the Corner Bakery restaurant, I always made sure to purchase a bag of their sweet raisin pecan crisps before I left. I was recently reminded of how delicious they are when a friend bought a bag for me. Crispy with a slight chewiness, these raisin crisps were sweet but not overly so with large sugar crystals coating both sides. I researched many, many bread recipes and was determined to make my own version of Corner Bakery’s sweet crisps. First step, make the bread!
 
corner bakery sweet crisps
 
corner bakery sweet raisin crisps
 
corner bakery sweet raisin crisps
 
Whole wheat pecan raisin bread
1 loaf
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Total Time
3 hr
Total Time
3 hr
3395 calories
565 g
0 g
105 g
68 g
9 g
1203 g
2404 g
143 g
0 g
89 g
Nutrition Facts
Serving Size
1203g
Amount Per Serving
Calories 3395
Calories from Fat 888
% Daily Value *
Total Fat 105g
161%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 31g
Monounsaturated Fat 58g
Cholesterol 0mg
0%
Sodium 2404mg
100%
Total Carbohydrates 565g
188%
Dietary Fiber 30g
122%
Sugars 143g
Protein 68g
Vitamin A
1%
Vitamin C
8%
Calcium
23%
Iron
64%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbsp honey
  2. 1 (1/4 ounce) package active dry yeast
  3. 1 1/2 cup warm water (105-115 degrees F), divided
  4. 2 tbsp canola oil or high-oleic sunflower oil
  5. 1 tsp salt
  6. 3 cups whole wheat flour
  7. 1 cup coarsely chopped pecans or walnuts
  8. 1 cup seedless raisins or chopped dates
  9. 1 cup all-purpose flour, plus more for kneading
beta
calories
3395
fat
105g
protein
68g
carbs
565g
more
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe visit Whole Foods

Sweet raisin crisps
Yield 20 slices
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Print
Total Time
15 min
Total Time
15 min
3704 calories
526 g
366 g
166 g
51 g
94 g
994 g
2454 g
200 g
6 g
59 g
Nutrition Facts
Serving Size
994g
Amount Per Serving
Calories 3704
Calories from Fat 1455
% Daily Value *
Total Fat 166g
255%
Saturated Fat 94g
471%
Trans Fat 6g
Polyunsaturated Fat 9g
Monounsaturated Fat 50g
Cholesterol 366mg
122%
Sodium 2454mg
102%
Total Carbohydrates 526g
175%
Dietary Fiber 27g
107%
Sugars 200g
Protein 51g
Vitamin A
85%
Vitamin C
1%
Calcium
45%
Iron
64%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 loaf raisin pecan bread
  2. 3/4 cup butter, melted
  3. 1 cup organic sugar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice the bread into thin slices, about 1/4 inch thick. Brush the top side with butter and sprinkle a generous amount of sugar, about 1 tsp depending on how long the slice is. Bake on a sheet pan for 8 minutes or until crisp.
  3. Remove from oven and flip over the bread slices. Brush with butter and sprinkle more sugar. Bake an additional 8 minutes or until lightly golden brown. Remove and cool.
beta
calories
3704
fat
166g
protein
51g
carbs
526g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Although this recipe calls for whole wheat, I used all-purpose flour instead to resemble the original crisps.. Rather than mixing by hand, I combined the ingredients using a kitchen aid stand mixer. When chopping the pecans, an easy way to go about this is to put the pecans in a ziploc bag. Seal, trying to release as much air as you can. Using a mallet or even a pan, lightly smash down on the nuts so they break. Much easier and neater than chopping with a knife! 
 
My dough was a bit on the sticky side but I did not feel like it needed any more flour so I stuck with the 4 cups as stated in the recipe (used ap flour for all 4 cups).
 
sweet raisin crisps
 
When it was time to proof the dough, I found that the damp towel will dry out during the time and the dough will stick to the towel! Next time I will simply wrap with plastic. When you proof for the second time on the baking sheet, I did not cover it at all since the towel was sticking to the dough.
 
sweet raisin crisps
 
My bread came out a little darker than I preferred. Keep an eye on your bread during the first 15 minutes when it is at 425 degrees. If you have a strong oven, I recommend covering the bread with foil when it is starting to get too dark. 
 
sweet raisin crisps
 
The bread alone was delicious. If you prefer, eat just as! The inside was nice and soft, not dry at all. Spread with a little butter, jam, or even cream cheese and have for breakfast!
 
raisin pecan bread
 
If you’re like me, you want to take it a step further and make those crisps. If you do not have organic sugar, you can try granulated sugar or raw brown sugar. If you want to be more like Corner Bakery’s crisps, use coarse sugar. 
 
Again, depending on your oven, the time may differ so keep an eye on those crisps. During the first 8 minutes, the crisps may not turn golden; that’s completely fine. If the bread feels like it has been toasted and is slightly hard to the touch, they are ready to be flipped over. The side of the bread that touches the baking sheet will turn golden so it will have its turn to brown. 
 
I honestly think that these crisps taste exactly like the ones from Corner Bakery, and I am not the only one who shares that opinion. The texture of the crisps are exactly like the ones from the restaurant, crispy but still soft in the center. Even with the different sugar used, it is hardly noticeable. Wrap up and give these away to your friends and you will be loved! They can be stored at room temperature for at least a week, if they last that long. 
 
corner bakery sweet raisin crisps
 
 Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

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21 Comments

  1. Thank you, thank you, thank you!! I have been trying to duplicate the Corner Bakery’s crisps ever since visiting the restaurant in Chicago. I have come close…but have not been entirely successful. I cannot wait to try your method.

  2. Anonymous

    Thank you SO much! I used to live in DC and always had these readily available but since i moved to Wisconsin i have been missing these terribly!

  3. Anonymous

    When my friend went Chicago, she brought back a bag of these and a mission for me: duplicate them. Now, with your recipe, my mission just became a little easier! I hope they turn out!

  4. Anonymous

    HOw do you think this recipe would work using the Mark Bittman “no knead” recipe for bread? It seems like it would be adaptable…

  5. Anonymous

    I make these crisps using the 3 cups whole wheat and 1+ cups of ap. I usually make two smaller rustic loaves (long and skinny) because I find it easier to slice the bread very thin without it breaking. I bake at 375 for 30+ minutes until internal temperature is 190 degrees.

    I brush the slices with melted butter and sprinkle coarse sugar crystals I order from King Arthur before I toast them in the oven.

    They turn out wonderful!

  6. Anonymous

    I am so excited; I was in DC and found these, by chance I googled them; can’t wait to make my own. I bought 3 bags of the delightful treats.

  7. Anonymous

    I am so glad I found this! Just what I was looking for today.

  8. Anonymous

    OMG, YOU WERE SO RIGHT!!!! THIS IS AMAIZING, LOVE THEM!!!!

  9. Delicious! Boy was that a lot of work, but yummy!

    I baked the bread at 375 for 35 minutes. I don’t have an internal thermometer and “hollow tap” makes no sense to me. Came out great, pretty golden brown color, not super crusty.

    I subbed vegetable oil for canola (didn’t have any) and used whole wheat flour. I also used half golden raisins and half regular for the color. You can also use a food processor to cut up the pecans.

  10. Cecelia

    I so want to make these. Can the dough be made using a bread machine.

  11. oaj2005

    While heating oven, put a rimed cookie sheet on a lower rack. When you put bread in the over, toss a handfull of ice cubes on the tray. This generates steam for the beginning of the bake and lets the bread rise higher by not letting the top crust dry out so fast

    • cma0425

      I heard of this technique – I will definitely try this next time. Thanks for the tip!

  12. A. Berry

    3,395 calories?? really??

    • cma0425

      That’s the calories for the entire loaf of bread

  13. This is a little off topic and I hope you will forgive: I found your recipe while “googling” bread crisps because of two quick-bread fails I had recently. One was banana bread that called for both baking soda and baking powder and I forgot to add the soda; then, after that, in a different recipe using oranges & dates (from my mom’s 1940’s cookbook), I used Crisco (the formula has changed since my mom’s day) instead of butter—-both of these “fails” produced a dry and crumbly bread. I froze the loaves and sliced each very thin and then dried the slices in the oven at about 225 degrees, for a long time. The slices held together, sweetened with the drying and crisped up, producing a wonderful crisp that was great for dipping in coffee or tea. Mine was by accident—yours on purpose, but what a great way to salvage my mistakes. It also led me to your wonderful recipe!

    • cma0425

      Wow what a great way to salvage a mistake! Thanks for sharing, I’m going to keep that in mind and try it the next time I make a mistake on a bread!

  14. Rebecca

    How many calories in each slice

    • cma0425

      Hi Rebecca, there are approximately 169 calories in each slice.

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