Thursday, March 7, 2013

Firecrackers 2

The original firecracker recipe is a classic, though every now and then we need to stray from the paved path and veer into the woods for a change. Put a new twist on an old favorite. 

I was inspired by a photo on pinterest with snack crackers made with a combination of saltine crackers AND cheez-its AND mini club crackers. AND is usually a good word when talking food. I'll have a filet AND mushroom sauce AND a lobster tail on the side AND a glass of wine. Agree?

Firecrackers 2

This one makes a double batch, enough to fill 2 gallon zip lock bags. I usually make a double batch anyways, though this one could be halved.

1 box oyster crackers (14oz) - I used kroger brand
1 box mini club crackers (11oz)
1 box original cheez-its
2 and 2/3 cups canola oil
4 Tbsp red pepper flakes
2 envelopes ranch dressing mix

  1. Pour 1 and 1/3 cups oil into two separate 13x9 or larger rectangular pans and stir 2 Tbsp red pepper flakes into each pan. Let sit for 30 mins.
  2. Preheat oven to 225 degrees
  3. Pour half of each box of crackers into oil mixture and gently stir until crackers are coated with oil
  4. Slowly sprinkle ranch dressing mix over crackers and stir well (1 envelope per pan)
  5. Cook at 225 for 30 minutes, then allow crackers to cool in the oven.
Serve immediately, or store in a gallon ziplock bags.  

No comments:

Post a Comment