Spicy Seasoned Saltines with Hot Honey

Inspired by Southern fire crackers, these seasoned saltines are sweet, savory, and spicy thanks to a drizzle of hot honey! My favorite way to eat these crackers is with a smear of Boursin cheese, but they’re also amazing with whipped feta, goat cheese, & more. Even better, this recipe makes lots of servings for parties, holidays, or even homemade gift boxes!

Author: Sunday Table

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 72 crackers

Calories: 38 kcal per serving

Ingredients

½ cup - good quality unsalted butter
½ cup - olive oil
½ cup - hot honey
1 tsp - red pepper flakes
1 tsp - fresh rosemary
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - smoked paprika
¼ tsp - Kosher salt
Black pepper
½ lb - Saltine crackers sleeves

Instructions

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.

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