Different from the usual Fire Cracker recipes, this one keeps the crackers crunchy
Fire Crackers are addictive. They have this great flavor and you can't stop eating them... But have you noticed they just aren't very crunchy most of the time? That's because most recipes don't call for you to bake them and they are drenched in vegetable oil and left to sit. But they are easy. I'll give you that. And if you want to stick to those, get 'em crunchy by baking them for 15 minutes in a 250 degree oven. But I digress on that recipe.
This particular recipe has a different flavor... Buttery, spicy (but not too spicy), a little bit of sweet, and crunch. No, they aren't as pretty, but this is because of the brown sugar component (which you're gonna love) and to be honest, the pic doesn't do them justice. They're prettier in person. To be even more honest, these are a tad more work, but oh-so-worth it. You can half this recipe as well.
Ingredients
2 sleeves Saltine Crackers, salted tops (mixture will coat a little more than 2 sleeves)
1 Cup Unsalted Butter, melted
3 Tablespoons Light Brown Sugar, packed
1 Tablespoon Garlic Powder
1 Teaspoon Crushed Red Pepper
1 Teaspoon Italian Seasoning Blend (pick your favorite here)
1/2 Teaspoon Salt
A few twists of freshly cracked Black Pepper
Preheat oven to 300 degrees F. Line two large baking sheets with foil. If you are making the full recipe, place oven racks on top and middle space. If halving the recipe, leave rack in the middle position.
Line crackers in a single layer on baking sheets, filling each tray to capacity. Set aside.
Combine brown sugar and seasonings in a small bowl and mix well. Set aside. Cube and melt butter in a saucepan over medium heat. Reduce to low and add sugar/spice mix. Gently whisk over low heat until sugar has melted and mixture comes together. The foam will begin to subside, but the mixture won't be thickening yet. This will take about 2 minutes.
Using a silicon barbecue brush (this is the best brush to use), swirl brush in mixture and coat the top of each cracker by brushing and tapping to release the herbs and pepper flakes. Continue until all crackers are coated. You don't have to over-coat them. Only the tops are coated.
Place baking sheets in oven and bake for 12-15 minutes. Remove from oven and allow to cool on baking sheets for about 15-20 minutes. If the tops still look wet, that's ok. They will solidify as they cool. Place crackers in an airtight container and enjoy!
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