Texas Firecrackers (Print Version)
# Ingredients:
→ For the Firecrackers
01 -
1 box (16 ounces) saltine crackers (about 4 sleeves)
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1 cup canola or vegetable oil
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1 packet (1 ounce) ranch dressing mix
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2 tablespoons red pepper flakes (adjust to taste)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried dill (optional)
# Instructions:
01 -
In a large bowl or measuring cup, whisk together the oil, ranch dressing mix, red pepper flakes, garlic powder, onion powder, and dried dill (if using) until thoroughly combined. The marinade should look well-blended with all seasonings evenly distributed throughout the oil.
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Place all the saltine crackers in a large, gallon-sized resealable plastic bag. Make sure the bag is large enough to allow room for tossing and turning the crackers without breaking them.
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Carefully pour the seasoning marinade over the crackers in the bag. Try to distribute it evenly as you pour. Seal the bag tightly, squeezing out as much air as possible to prevent leakage.
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Gently turn and rotate the sealed bag over in your hands, carefully flipping it to ensure all crackers get coated with the seasoning mixture. Be gentle to avoid breaking the crackers. Place the bag on its side.
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Allow the crackers to marinate for at least 4 hours or ideally overnight for maximum flavor absorption. Turn the bag every 30 minutes during the first few hours to redistribute the marinade and ensure even coating.
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Once the crackers have fully absorbed the seasoning and have a slightly softened but still crunchy texture, transfer them to a serving bowl or platter and enjoy! They make a perfect spicy snack for parties or gatherings.
# Notes:
01 -
These zesty, spicy crackers are a Texas favorite that transforms ordinary saltines into an addictively crunchy snack with a serious kick.
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The longer these crackers marinate, the more intense the flavor becomes. Overnight marination gives the best results.
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You can customize the heat level by adjusting the amount of red pepper flakes. For a milder version, use just 1 tablespoon, or go up to 3 tablespoons if you really love heat!