caesar pretzels and crackers
Helloooooo holiday snack mixes!
In this household we got apeshit over crunchy salty carbs. I’m no stranger to snack mixes and this one has been on the brain for awhile. And now? It’s going into your belly.
Caesar Pretzels and Crackers are perfect for your gameday boards or for a Thanksgiving charcuterie spread (and you bet we’re dreaming up a new one for this year’s menu!) A pile of crispy, cheesy goodness thanks to a Caesar dressing-inspired butter blend and plenty of parmesan cheese. Might as well make two batches straightaway to ensure you have some to enjoy on your own accord.
I See, Sir
For this delectable crunch munch, I use saltines and mini pretzels. Other crackers would work too, like Ritz, or those pretzel thins too if you like them. The bake time might be slightly different with these texture nuances, so keep that in mind.
For the marinade, start by microwaving a stick of butter until fully melted. I use a medium-sized heatproof bowl for this job, and in my zapper it takes about 1 minute for the melting to happen fully.
Then, whisk in Worcestershire sauce, dijon mustard, garlic powder, onion powder, and grated fresh parmesan cheese, as well as a wink of salt and pepper. Classic Caesar seasonings.
Dump your saltines and pretzels into the biggest fucken vessel you’ve got. For me, that’s the Dutch oven.
Pour your butter mix over the goodies and, using your clean hands or a big wooden spoon, fold everything together. Take your time here, you’ll likely need a couple minutes of mixing for everything to get nicely coated. Leave no carb uncovered!
Divide the crackers and pretzels onto two large parchment-lined baking sheets. Spread into a single layer with minimal overlap to ensure shit gets evenly toasty. Bake at 350 for 15-20 minutes. Watch like a fucken hawk over its prey after that 15 minute point. I usually need 17-18 minutes for my crackers to be appropriately golden, but every oven is different.
Trust no heating element.
Cool the crackers fully on the pan, which shouldn’t take more than 10 minutes. Then transfer to a platter, a bowl, or a storage vessel – the crackers, FYI, will keep up to a week stowed tightly and properly, at room temperature.
I can eat these bitches without any embellishment, but an extra dose of Caesar dressing wouldn’t hurt, or a BLT Dip. Always up for BLT.
Simple appetizers are my go-to during football season, and I’d say this one is up to that standard. Enjoy! Save me some! Actually don’t because I don’t know where you live and I honestly don’t want to!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Mix it up!
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caesar pretzels and crackers
Ingredients
- 2 sleeves saltine crackers
- 4 cups mini pretzel twists
- 1 stick butter
- 1 tbsp Worcestershire sauce
- 2 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment.
- Melt the butter in a heat-safe bowl in the microwave for 1 minute. Whisk in the Worcestershire sauce, dijon, garlic and onion powders, parmesan, and a generous pinch of salt and pepper.
- Dump the saltines and pretzels into a very large bowl. I use my Dutch oven for this. Pour in the butter mix and toss for 2-3 minutes with your clean hands or a wooden spoon until everything is fully coated.
- Spread the crackers and pretzels in a single onto the prepared baking sheets. Bake 15-20 minutes until golden and toasty. WATCH CLOSELY. This shit will burn up if you stop paying attention to it. Cool the crackers on the pan before serving with your favorite dips and spreads.
