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Photo: Claire Lower Crackers are not something you have to cook. They are a fully realized and finished product, and come out of the box ready for consumption. Put a piece of cheese on a cracker and you have a good snack. Holiday snacks, however, require a little more than “good.” They require a bit of excess, a bit of unnecessary and delicious futzing. Much like a serving a butter tasting or baking a big ol’ pan of brie , air frying crackers—both saltines and country club style—is excessive. Dipping the saltines in highly seasoned butter and wrapping the club crackers in bacon is almost absurdly excessive, but that is exactly what we’re doing. Serving sassy saltines These saltines go by many names, but they are most commonly referred to as “butter baked saltines.” The Pioneer Woman calls them “ seasoned buttery crackers ,” and Alton Brown calls them “ spicy saltines ” (because his are spicy). I call them “sassy saltines” because they’re fun and almost a bit “too much.” The premise for this genre of cracker snack is simple: Dip saltines in butter and bake them until golden brown. You can season the butter if you like. The Kitchn keeps it simple with plain unsalted butter, Alton spruces his up with hot sauce and dry mustard, and the Pioneer Woman favors Italian seasoning and Lawry’s. Honestly, all of these are good options. Me? I like Caldo de Tomate (tomato bouillon with chicken flavor); the Trader Joe’s Everything […]