Snackfully yours: Salted honey & spice crackers

25 May

HB_honeycrackers2

The honey obsession continues.

No matter how tried-and-true and perfect a recipe in front of me is, I find that I can almost never make myself stick to the script.  I used to be a stickler when it came to following a recipe, scared that any deviation would result in a flawed product.  Eventually I got comfortable enough with the most common cast of characters (ingredients) that I knew when it was safe to make adjustments here and there.  Now I’m always changing something; adding a new ingredient or trying a new substitution, and often making multiple changes.  In the end it becomes almost impossible to distinguish which modifications worked and which didn’t.  I think with this recipe I’ve struck a good balance, adopting one recipe’s method to new ingredients.  See for yourself.

HB_honey

Processed with VSCOcam with c1 preset

HB_honeycrackers3

Honey spice crackers
Method adapted from Smitten Kitchen, who adapted it from multiple sources.

Saltine crackers to fill a 11 x 17 baking sheet in a single layer (I used close to 1.5 sleeves of the original salted variety)
1 stick unsalted butter, cut into a few large pieces

1/2 tsp apple pie spice or cinnamon
1 cup honey
Several dashes salt
1/2 teaspoon pure vanilla extract
1/4 to 1/2 cup slices or slivered almonds

Small handful chia seeds or seeds of choice
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with crackers, breaking into smaller pieces to fill any gaps

In a medium heavy-duty saucepan, melt the butter and stir in honey and cinnamon/spices.  Cook over medium heat until it begins to boil. Once it boils, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers.  Pour carefully, covering as many of the crackers as possible, as it is difficult to spread once poured, and will start to set in a few minutes (I poured a bit too much over the middle and had to lift some of the crackers and spoon the excess to have enough to cover the outer crackers).

Sprinkle the slivered almonds and seeds over the coated crackers, pressing gently if loose.

Bake the honey-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. Reduce the heat if you see this happening.

Remove from oven and sprinkle with addition sea salt if desired.  Let cool.

Break the crackers apart and store in an airtight container.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: