Sweet & Spicy Seasoned Saltines
These seasoned saltines are crunchy, buttery, sweet, and spicy thanks to a drizzle of hot honey! I like to make them for cheese boards or serve them with boursin or even whipped feta. This recipe makes lots of servings so they're great for parties, holidays, or even gift boxes!
Ingredients
- 1/2 cup good quality unsalted butter melted (115 grams)
- 1/2 cup olive oil (120 milliliters)
- 1/2 cup hot honey (170 milliliters)
- 1 teaspoon red pepper flakes more or less, to taste
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Kosher salt more to taste, I use Morton
- Black pepper to taste
- 1/2 pound Saltine crackers (225 grams/2 sleeves)
Equipment
- 2 large sheet pans
- Parchment paper
Instructions
- Preheat the oven to 300°F (150°C). Line 2 sheet pans with parchment paper and set aside.
- In a large measuring cup, combine the melted butter, olive oil, hot honey, red pepper flakes, rosemary, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth. (It may separate a tad, but that's ok!)
- Spread the saltine crackers in a large, rimmed pan (I use a 9x13 cake pan). Or, add them to a large zipper bag. Pour the glaze over the crackers. Very gently toss the crackers until they are coated in the glaze.
- Then, line the crackers side-by-side in a single layer on the prepared sheet pans. (It's ok if they're touching on the edges.) If there is any leftover glaze, spoon it evenly over the crackers.
- Bake for 15 minutes. Then, use a butter knife to gently flip the crackers. (Be very careful, the glaze will be hot like caramel!) Bake for another 3-5 minutes, until the crackers are mostly dry and deep golden-brown. (They may be a little sticky, but they will harden as they cool.)
- Remove the pan from the oven and cool the crackers completely, until the glaze is hardened. Gently break the crackers apart and enjoy right away or store them in an airtight container for up to 2 weeks.
Notes
Make sure to watch the crackers on the edges! Depending on how your oven distributes heat, the crackers on the outside of the pan may bake more quickly than the ones in the middle. Feel free to take them out earlier or move them to the center when you're flipping the crackers.
I love the hot honey + rosemary combo, but you can use any kind of herbs and spices you like in this recipe.
This recipe will make 70-80 crackers, depending on how many crackers are in each sleeve of Saltines.
These crackers have a fairly thick glaze. If you want a thinner glaze, feel free to use 1 full pound (4 sleeves) of saltines. Or, halve the glaze instead.
For spicier crackers, you can add more red pepper flakes or even some cayenne. For less spicy crackers, use regular honey or leave out the red pepper flakes.
Serving: 1cracker, Calories: 44kcal, Carbohydrates: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 37mg, Potassium: 7mg, Sugar: 2g, Calcium: 1mg
Did you make this recipe?Tag @sundaytable.co on Instagram!