Browning the butter releases a whole new depth of toasty, buttery flavor in these crackers. Seasoned with a touch of Old Bay, they keep perfect company with our Seafood Cocktail — and with soups, salads or as a snack.
Course Appetizer, Side Dish
Cuisine American, Tailgating
Author Wendy Perry
Ingredients
1poundunsalted butter
16ouncescrackers (like saltines, crispy round and club-type)
SEASONING MIX
1tablespooncoarse sea salt
1tablespoondried parsley
3tablespoonsbrown sugar
2teaspoonsgarlic powder
2teaspoonsonion powder
½teaspooncracked black pepper
½teaspooncrushed red pepper
2teaspoonsold bay seasoning
Instructions
For the browned butter, heat butter over medium heat in a heavy bottomed sauce pan, whisking and watching closely as it melts. Continue heating for about 6–7 minutes until butter smells toasty and has turned golden brown. Remove from heat and set aside. Cool to room temperature.
Preheat oven to 325 degrees.
Combine seasoning mix and add to browned butter. Stir to mix well.
Put crackers in a large bowl. Pour seasoned butter over crackers, and gently toss with hands for about two minutes to make sure the crackers are well coated. Put in a large baking pan (I used a foil, lasagna-sized pan). Toast in oven for about 25 minutes, gently stirring every few minutes. Let cool before storing.