Spicy Seasoned Saltines with Hot Honey

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 9×13 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.