If you have saline crackers in your pantry, you have the basic makings of yummy things to eat. Inexpensive, readily available, shelf stable for decades, saltines have their uses.
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This recipe is one of my favorites because all the ingredients are shelf stable, ready when you want something sweet. I made this today.
Cracker Candy
Ingredients
1 sleeve of saltine crackers ( a 4 sleeve box)
1/2 pound butter
3/4 cup white sugar
2 cups semisweet chocolate chips
3/4 cup chopped walnuts
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
- Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
- Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.
This one is for spicy crackers, good with cheeses, dips, or just as they are. Again, made with ingredients you keep on hand anyway. These are always a hit at a party. I like them better than Chez-Its or Goldfish.
Seasoned Crackers
- 1 box saltine crackers (large box)
- 1 pk. dry ranch dressing mix (or your choice dry mix)
- 2 tsp crushed red peppers
- 1 1/3 Cup canola oil
- Gallon zip loc bag or Lg. plastic container
1. Put the whole box of crackers in a gallon zip lock bag. I cut one end of each of the 4 sleeves of crackers, turn them cut side down into a zip lock, still in the sleeves, and when they are all inside the bag straight, I pull out the sleeves. This leaves them nicely aligned for the mix to spread evenly and they fit very nicely.
2. Mix all ingredients together and pour over the crackers. Distribute seasoning evenly over the crackers. Seal bag well.
3. Turn container until all crackers are well coated. Do this several times throughout the day.
Tips:
You can experiment using different types of dry dressing mixes to change the flavor of your crackers. You can even use Tony's seasoning mix, garlic powder and other seasonings as per your taste.
Those who can not have salt should use the crackers without salt.
Use less red peppers for a less hot cracker. More pepper if you like them hot. I don’t use as much as called for here.
Here is one I have not tried yet but it is on my list.
Bacon Crackers
Ingredients:
1 ½ sleeves saltine crackers
1 ¼ cups unsalted butter
1 ¼ cup light brown sugar
1 lb Bacon
Instructions:
1. Preheat oven to 400 F. Line a greased or sprayed rimmed baking sheet (16" x 11") and cover with foil or parchment so it also comes up the sides.
2. Chop the bacon into bits and cook in a pan until crispy. Drain on some kitchen paper, pat down to remove as much grease as possible, then set aside.
3. Put down a single layer of crackers to cover the pan
4. In a saucepan, add the sugar and butter and heat until it has all melted and begins to boil. Be careful because this mixture is HOT. Give it a stir and when the syrup is boiling, continue to boil for 3 full minutes.
5. After 3 minutes, pour the mixture, CAREFULLY (It is hot remember!) over the crackers and place in the oven for 5 minutes.
6. Remove from the oven and sprinkle the bacon all over. Allow to completely cool then break in to pieces.
Here is a link to a site with 16 recipes. parade.com/...
I hope you have a reason to try one or more of these recipes. And I hope you will
Be safe and be well.