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Texas Firecrackers

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"I'm an Arkansas girl, but my best college friend is from Texas and she introduced these crackers to me, thus the name. And y'all, they are so good! It will go against everything you believe in to drown these crackers in savory, delicious oil. But something magical and scientific happens, and the crackers soak up the oil and coat themselves in seasoned, herby goodness while holding their crisp! We have these on the counter for most life events and gatherings. We serve them with chili, soups, and hot sandwiches, or even with just a smear of peanut butter right on them."

List of Ingredients

◦ 4 sleeves saltine crackers
◦ 1 cup canola oil
◦ 1 (1-ounce) packet ranch dressing mix
◦ 1 to 2 tablespoons red pepper flakes
◦ 1 tablespoon dried dill
◦ 1 teaspoon granulated garlic


Recipe

Unwrap the four sleeves of saltine crackers and stand them on their sides like dominoes in a large plastic container with a tight fitting lid.

In a glass measuring cup, whisk together the canola oil, ranch dressing mix, red pepper flakes, dried dill, and granulated garlic. Pour the seasoned oil over all the crackers, up and down the rows. Let stand for about 5 minutes, cover the container, and flip it upside down so that all the oily, herby goodness that fell to the bottom is now on the top and can soak the crackers from the other end!

Flip the container every 30 minutes or so, eventually giving them a gentle shake all around. The crackers will be ready to eat in about two hours.

Makes about 10 dozen