Firecrackers

If the only firecrackers you know are a type of firework, then do I have a treat for you! Because when someone says the word firecrackers, I do think of sparklers, roman candles, and little paper chickens that would scream when lit (I was fond of these as a child!). But I also think of these savory, crunchy, and absolutely irresistible snacks. For generations, home cooks in the south have been turning humble, shelf-stable ingredients into these savory little crackers that everybody loves. Simply marinate a couple sleeves of saltine crackers in a perfectly seasoned oil mixture, and once they’ve soaked up all that flavor, bake them until they are crisp and toasty. That’s it! They’re a staple at southern parties and holiday gatherings and this is my very own rendition for you to try.

FIRECRACKER RECIPE INSPIRATION

When developing my own firecracker recipe, it was important to add a little extra spice to pay homage to their name. (But don’t worry, you can make yours a little less fiery if you want.) The point of this firecracker recipe is to take a cheap and accessible pantry staple and doctor it up into something special enough to serve guests or give as a gift. They’re extremely versatile and customizable and I promise they’ll be a hit no matter what you do.

FIRECRACKER INGREDIENTS

This article from Taste outlines some of the many variations on this classic snack. It also includes some interesting history about saltine crackers, whose origins date back to sailor’s hardtack and Jewish matzoh. For my firecracker recipe, I prefer the 365 saltines from Whole Foods, as I like the quality, but you could use whatever brand or size, including mini saltines or even gluten free-ones, if you ‘d like.

After the crackers, the next main ingredient is the oil. Some old-school Southern recipes swear by Ranch dressing seasoning packets, crediting the buttermilk powder for keeping the crackers crispy. That may help, but just using oil does the trick on its own while keeping the recipe fully vegan! I like to use a lighter, virgin olive oil (I love the “Sizzle” Oil from Graza) or any other neutral oil paired with a small amount of cold-pressed olive oil for flavor.

FIRECRACKER SPICES

Now let’s talk about the spices: firecrackers are an explosion of flavor in the mouth, so heat is the name of the game. I use 2 tablespoons of red pepper flakes, as well as a good amount of smoked hot paprika, as I love its smoky flavor, and ground mustard powder for added depth of flavor. If this intimidates you, cut back on all three at first. Combine the oil, half the amounts of those three spices, and the regular amounts of everything else. Mix well and spoon some marinade over a saltine, then give it a taste. If you want to add the full amount of the spices now, you’ll have a better idea of what you’re in for. The combination of garlic and onion powder and nutritional yeast provide an incredible amount of savoriness. This creates the perfect blank canvas for the spiciness.

MIXING AND MARINATING THE FIRECRACKERS

For mixing, I like to do this in a few stages. First you gently add the crackers, seal the container, and move it around a bit. Then flip it upside down and let it sit. After that, you can continue moving the container around and tossing occasionally. I also include an optional step of tossing by hand that just adds a bit of TLC to the recipe. It’s not necessary, but rubbing each cracker with the marinade to ensure they’re all fully saturated with oil and perfectly seasoned is a labor of love that doesn’t go unnoticed. Once you’re done, you can leave these for a few hours but ideally overnight. Toss them every so often (or whenever you remember), and they’re good to go! Technically you can eat them at this stage, but a little toast really takes them over the top.

SHORTCUT TECHNIQUE

If you are in a rush, you can make these more quickly. (Although, I do prefer to let these marinate overnight). If you need them to be done faster, mix the marinade, gently toss and hand rub each cracker with the marinade and go straight to baking. Once the crackers are fully colored and saturated with the mix, they are ready to be baked. (Even with the shortcut, you will still have great results.) It just takes a little more effort from mixing with your hands to quicken the process of marinating the crackers.

BAKING THE FIRECRACKERS

For baking, you want the oven at the low heat of 250°F (121°C). This allows you to toast the crackers quite gently. You can do just 15 minutes on one side, but flipping them and adding an additional 10 minutes takes them to the next level. Basically, this recipe is a crowd-pleaser no matter how you make it. You could eat these without toasting, after just baking 15 minutes on one side, or with this extra step baking them a total of 25 minutes. They’re amazing all three ways, but you’re definitely rewarded if you put in the extra effort.

STORING THE FIRECRACKERS

The last and final step is transferring your beautiful firecrackers into your favorite jars or airtight containers. Once tightly sealed, these firecrackers will stay fresh and crisp for weeks but I can’t imagine them lasting that long. Enjoy some for yourself, of course, and then gift some to friends and family. I love to tie a little string or ribbon around the top with a note if I’m feeling extra cute for the holidays.

ENJOY THESE FIRECRACKERS

And there you have my Firecracker Recipe… I cannot wait to hear what y’all think! If you do make this, please leave a comment and a rating below. This greatly helps my recipes to be seen online. Lastly, if you share it on social media, please tag me. I love to see it. Happy cooking, y’all!

–Timothy

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