Savory Bay Crackers With browned butter
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. Use one kind of cracker, or a variety like we did.
- 1 lb. unsalted butter
- 16 ounces crackers (like saltines, crispy round and club-type)
- 1 tablespoon coarse sea salt
- 1 tablespoon dried parsley
- 3 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon cracked black pepper
- ½ teaspoon crushed red pepper
- 2 teaspoons Old Bay seasoning
Preheat oven to 325 degrees.
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.
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 (we used a foil, lasagna-sized pan). Toast in oven for about 25 minutes, gently stirring every few minutes. Let cool before storing.
Keep in airtight container up to a week.