Your family will be begging for more of these firecrackers!
A few years ago we flew to Texas to spend New Year’s with my husband’s family. There were 13 of us and so no one was cooking every meal for all of us we took turns cooking. My amazing sister in law made these crackers called firecrackers and my husband and my older boys loved them. So now every fall my husband requests that I make them for him. Not really sure why he thinks they are a fall and winter type of snack since I would make them whenever he wanted, just don’t tell him that.
Everyone I make them for ends up loving them and I usually get requests for more firecrackers. Usually from the guys that my husband works with and I usually end up making them many times between Thanksgiving and New Year’s. It’s a good thing they are so simple. My family likes when I bake them it helps to make them less oily but there is nothing stopping you from eating them without baking them. My sister in law made them with a dry ranch dressing but I make them with Good Season’s Salad Dressing and Recipe Mix because my husband doesn’t like ranch dressing. That part is interchangeable.
The first thing we do is measure out our canola oil (you could use vegetable oil instead) and our crushed red pepper. We like to let the red pepper infuse into the oil. While that is working it’s magic you will want to put your crackers into a bowl (or ziplock bag). Which ever you decide to use make sure you can close it. Then you want to pour your oil over the crackers and gently mix if it’s in a ziplock bag or if you are like us and use and bowl just put the lid on and let the oil seep down into the crackers. When that has happened we gently flip the bowl over and let is seep down the other way. We like to do this about 12-24 hours.
The next day you will want to preheat your oven to 250 degrees and lay them on a cookie sheet. You will bake them for 20 minutes and flip them over after 10. Then lay them on parchment paper or paper towels and let them cool off. Once cool place in an air tight container and they will keep for about 2 weeks. I’ve never had them around that long but that’s how long my sister in law says they will last.
1 1/2 c. canola oil
2 Tbsp crushed red pepper flakes
1 pkg Good Season’s Italian Salad Dressing & Recipe Mix
1lb Saltine crackers
Mix first three ingredients. Use a two-cup measuring cup with a wire wisk. Place half of the crackers in a two gallon zip lock bag and put half of the mix over the crackers. Put the rest of the crackers in the bag and add the rest of the mix. Close bag, keeping as much air in the bag as possible and gently toss. You’ll notice the oil settle out, so you’ll need to keep gently turning the crackers for a while. Put them somewhere where you’ll be passing fairly often and give them a toss every so often. It’s better if you make the crackers several hours before you need them so that you can keep tossing them until all the oil is absorbed. If baking preheat oven to 250 degrees and lay the crackers out on a cookie sheet in a single layer and bake for 20 minutes, flipping after 10 minutes. Once done place on parchment paper or paper towel and allow to cool. Crackers will keep up to two weeks in a sealed container. Do not refrigerate.
WW PPV 5 per serving
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