Zip crackers

Leave out the red pepper flakes and substitute 1 teaspoon of ground black pepper.StorageAll you need to do to keep your finished Fire Crackers fresh is to store them in an air-tight container or gallon zip bag. They’ll keep at room temperature for up to a week.How to Make AheadThis is a great recipe to make ahead giving you more time to focus on other party snacks. Make them days ahead and store until you’re ready to serve.Questions About Alabama Fire CrackersCan I make a smaller batch? Yes, you can easily cut this recipe in half. For the ranch dressing mix – a whole packet contains about three tablespoons, so you’d use 1.5 tablespoons for a half recipe. How do I keep the butter and spice mixture liquid during the soaking time?Place the container of crackers in a warm area of the kitchen, or substitute half the amount of butter with cooking oil (1 stick butter and 1/2 cup oil). If your container is microwaveable, you can microwave it for 30 seconds if the butter solidifies before you’re ready to bake. Questions? I’m happy to help!If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!Thanks so much for stopping by!RecipeWant to save this recipe?Enter your email below and get it sent straight to your inbox. ▢ 16 ounces saltine crackers (1 one-pound box)▢ 1 cup butter, melted (2 sticks)▢ 1 ounce ranch dressing mix (1 envelope)▢ 2 tablespoons crushed red pepper flakes▢ ½ teaspoon garlic powder▢ 1 teaspoon hot sauce (or to taste) Melt the butter and whisk in the ranch dressing mix, red pepper, garlic powder, and hot sauce until well combined.In a large container with a lid (or two large zip-top bags), line up the sleeves of crackers standing on end so that you have rows of crackers.Drizzle the butter mixture over the crackers making sure to get in between the crackers to coat each one well.Close the container and set it in a warm spot. Let the crackers soak up the butter for an hour, turning the container over every ten minutes so that they soak evenly.Preheat the oven to 300F°Line two baking sheets with parchment paper or aluminum foil (optional for ease of cleanup).Lay the crackers out in a single layer on each baking sheet.Place in the

Our links. You may already have everything you need in your pantry. But, if not, these simple ingredients are readily available at any nearby grocery store.Saltine Crackers – Saltines (either regular saltine crackers or whole grain saltine crackers) are the ideal texture and flavor to use in this recipe, but Club or Ritz are great, too. You’ll need a one-pound box, or 4 sleeves of crackers. Oyster crackers make a really nice snack size!Ranch Dressing Mix – For this recipe, you’ll need a packet of Ranch dressing mix. This is the envelope of powdered seasoning mix, not bottled Ranch dressing.Crushed Red Pepper Flakes – The major source of heat in the recipe. Adjust the amount according to your taste. The recipe, as written, is on the high end of medium heat.Garlic Powder – Adds just a touch of sweet garlic flavor that works perfectly with the other ingredients. Simply leave it out if you don’t like garlic.Hot Sauce – Provides an additional layer and flavor of heat. Again, adjust the amount to suit your personal taste. I always choose Tabasco for my hot sauce, but Cholula, Louisiana Crystal, and Frank’s Red Hot are great as well.) The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.Recipe VariationsUse olive oil, vegetable oil, or canola oil instead of butter.Substitute 1/2 teaspoon of onion powder for the garlic powder.Add parmesan cheese, Italian dressing mix (or other favorite spice mix), dried dill weed, or other dried herbs.Use a half teaspoon of liquid smoke to change the flavor profile.Use a zesty ranch dressing mix, or combine taco seasoning and ranch seasoning to have an even spicier ranch flavor.Recipe TipsAfter the crackers sit in the butter mixture, they will appear very wet, but they crisp right up during baking.If serving children, you can leave out the spicy ingredients and add some grated parmesan cheese to make cheesy ranch crackers without the heat.Make sure your container is left in a warm place during the soaking time, otherwise the butter may become too solid to allow the mixture to absorb.If you don’t have a large, sealable container, use two large (gallon size) zip-top bags. Place the crackers in the bags, pour in the butter mixture, then turn and flip the bag to coat the crackers.For a more smoky flavor, use chipotle hot sauce.To make a less spicy version,

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Preheated oven and bake for 15 minutes.Remove from the oven and allow to cool completely.Store the baked crackers in an airtight container or resealable bag for up to seven days. Store in an air-tight container or gallon zip bag. They’ll keep at room temperature for up to a week.If making a half recipe, the ranch dressing mix packet contains about three tablespoons, so you’d use 1.5 tablespoons.Make sure the container is left in a warm place while the crackers soak, otherwise the butter may become too solid to allow the mixture to absorb. Serving 6crackers | Calories 141kcal | Carbohydrates 14g | Protein 2g | Fat 9g | Saturated Fat 5g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Trans Fat 1g | Cholesterol 19mg | Sodium 336mg | Potassium 43mg | Fiber 1g | Sugar 1g | Vitamin A 401IU | Vitamin C 1mg | Calcium 8mg | Iron 1mgNutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons. Pin Recipe Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!More About Lana →