Smoky Savory Fire Crackers.
One more snack to make before Christmas comes – fire crackers!
These cuties are embarrassingly easy, super addictive, taste incredible and you basically need them in your life. I LOVE THEM.
When we went to Rosemary Beach a few months ago for Lacy’s bachelorette party, we stumbled upon a farmer’s market that Saturday morning. One of the vendors had something they called “fire crackers” out for sampling. They were spicy, seasoned saltines and they were DELISH.
I couldn’t stop thinking about them!
So I googled similar recipes when I got home, and most of the recipes for fire crackers called for using tons of vegetable oil and basically soaking the crackers in the oil – with no baking. That sounded so unappealing to me, even if they are delicious in the end. I get the premise after researching it, but I still… resisted.
I took it upon myself to create my own version of a savory cracker – with lots of melted butter and spices. The crackers are baked so the seasoning really adheres and the cracker stays crunchy!
I just LOVE recipes like this. There is something so retro and wonderful when it comes to doing a seasoned cracker or chex mix or even the cracker toffee around the holidays. It reminds me of the whiskey pretzels that Lacy and I make every year. Because they look like nothing – they just look like regular old pretzels. And when you set them in a cute bowl when hosting friends, they still look like nothing. But then people start eating them and they can’t stop.
Those are the best recipes!!
The ones that are packed with flavor but look simple. The ones that actually ARE simple! Yes, these are so simple.
To make the crackers, I found it easiest to put the crackers in a dish next to each other, then pour the seasoning over top. This way really works to coat the sides. I still suggest taking a spoon to the extra seasoning and dripping it onto the crackers one they are lined on the baking sheet for extra flavor. But the process couldn’t be easier!
The only tedious part is spreading the crackers out on the baking sheet (or sheets, you will need multiple!) in a single layer.
Then bake ‘em! And try not to eat them all. When they are warm.
SERIOUSLY. That is a problem. It is very very very easy to keep on eating these. They are crunchy, savory and so delicious.
Smoky Savory Fire Crackers
Savory, Smoky Fire Crackers
- 1 16 ounce box saltine crackers
- 1 cup unsalted butter, melted
- 3 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- Preheat the oven to 300 degrees F. Prep two baking sheets by placing a wire rack on the baking sheet.
- Place the crackers in a 9x13 inch baking dish so they are against each other in an accordion-like manor - like you took them out of the packaging and lined them up in the dish (you may need to do two batches). This helps the butter and spices get over every bit of the crackers!
- Melt the butter in a sauce pan over low heat. Stir in the sugar, garlic powder, paprika, pepper flakes, oregano, salt and pepper until combined. Pour the mixture over top of the crackers (again, you may need to do two batches!), trying to get in between each cracker. Use a spoon to drizzle any extra butter on the crackers and spread around the butter so it covers the crackers evenly.
- Place the crackers in a single layer on the wire rack. Bake for 15 minutes, then flip and bake for 15 minutes more. Let cool completely before serving. You can keep these packaged in a resealable container or bag until you’re ready to use!
Did you make this recipe?
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I appreciate you so much!
Look at that crispy flavor!
34 Comments on “Smoky Savory Fire Crackers.”
so good and so easy! obsessed with these crackers!
These look so good! I totally need to try them asap!
I wonder if you could use the same seasoning/butter mix tossed with soup crackers (little saltines) and then baked?
i’m sure you can!!
Do you think you could make these the day before or would they lose their crunch? They look awesome. I love deceptively simple snacks like this 😁
oh definitely!! yes you can for sure make them ahead of time! :)
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What type of dip do you think they would pair nice with??
I made these and served them as a Christmas appetizer with hummus. I LOVED that you can make them ahead since I already had so much to do. I did have trouble getting the crackers evenly coated with the butter spice mixture. Most wound up half covered and some less than that. Any tips on how to cover them more evenly would be great.
These are excellent! I made them as an appetizer for guests coming over to the house and topped them with cream cheese and red pepper jelly (although they are awesome on their own as well!). I cut down on the recipe as I didn’t want a ton of crackers (but now I wish I would have made more) by using 1 sleeve of Premium Plus crackers and then I quartered the rest of the ingredients. I drizzled them as per your direction, but when I was putting them on the wire rack I used a silicone brush to sop up some of the remaining liquid and brushed it on any of the cracker that may not have been covered. So good!
The seasoning is great. However, the method on coating the crackers is difficult and messy. Next time I’ll try using goldfish crackers or other soup crackers and tossing them in the butter seasoning before baking! Easier and the coating will be more consistent.
I halved the recipe and made it with mini saltines!! I couldn’t stop eating them!
These are soooo good with Reduced Fat Wheat Thins.
i haven’t tried this yet but it sounds awesome! i found it because i have several tins of spice mixes that i wonder if i could use with the same process?
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These were great! Could not leave them alone.
How long will these keep? Should you store in the fridge? Thanks!
Delicious! I made them with an 11 oz box of mini club crackers and made up the difference with oyster crackers. Then I accidentally grabbed Adobo seasoning instead of Garlic powder! It has salt in it and I had already added salt, but since the club crackers are sweeter than saltines, it all worked out. When I realized my mistake, I tossed in a little more garlic powder (adobo has garlic in it, too). They are really good. I might cook the next batch a tad less since they are smaller.
I want to try these but would prefer to place crackers in a bag and shake with the seasoning. Also, I don’t have wire racks to place in pans. Can I make these without the racks?
you try without the racks, but i would be afraid they’d lose some crispiness.
Oh, that makes sense. I do have one rack that is used for cooling but I have a huge rectangle cake pan I can place it on. May take awhile to make all the crackers, but that may be the best way to do this. Thanks for a quick reply!
Sorry how do you flip so many crackers? Thanks
These sound amazing and I’m going to make them. I have a few boxes of the mini saltines. Do you think they’d come out ok using them instead of the regular saltines?
The original recipe is fantastic you don’t even know the oil is there, been making them for years,great with an ice cold beer.
Love these thanks for sharing
The only way to coat crackers evenly is to put into a gallon zip lock & gently shake! Works like a charm!
I made these using the mini crackers. To add the sauce, I put the crackers in a baggie and then added the sauce and tossed them around to coat the crackers. It worked out perfectly for me. These are so delicious and I couldn’t stop eating them. I am making them for our family cabin week. :)
I halved the butter and cut the spices a tiny bit. Shook 1# of oyster crackers in a bag with the butter mix and baked in the oven as described. They were very good and everybody liked them. It was nice to not have greasy fingers and the added calories.
Have you tried this with ritz crackers?!
YUMMY, I prefer the Butter version.