Directions Preheat oven to 400 degrees F (205 degrees C). Line cookie sheet with saltine crackers in single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Line a jelly roll pan with aluminum foil and spray foil with cooking spray. Lay crackers evenly over foil, salted side up. Preheat oven to 400 degrees. In a small saucepan, bring butter and brown sugar to a simmer over medium heat. Remove from heat and pour evenly over crackers. Place in oven.

Fire Crackers Seasoned Saltines Recipe

1. In small bowl, whisk water, yeast, and sugar. Let stand until foamy, about 5 minutes. Meanwhile, combine flour, salt, and baking soda in bowl of stand mixer fitted with dough hook. Add butter, oil, and yeast mixture and beat on low speed, scraping bowl occasionally, until dough becomes smooth elastic mass around hook, about 10 minutes.
2. Lightly grease large bowl. Turn dough out onto work surface and knead into tight ball. Place in bowl and turn to coat with oil, then cover with clean kitchen towel and let stand in draft-free spot until doubled in size, about 1 hour.
3. Position oven racks in top and bottom thirds of oven and heat oven to 300°F.
4. Turn dough out onto clean work surface. Quarter dough; then, working with 2 pieces at a time, place each on large cookie sheet and pat into rectangle, then roll into 1/16-inch-thick rectangle. Sprinkle Maldon salt on top, crushing into smaller bits with fingers. Gently run rolling pin over salt.
5. Using dough cutter with fluted blade, trim edges, then cut dough into 1/2-inch squares. Trimmings can be left on pan for snacking. Using fork, poke each square twice.
6. Bake, rotating positions of pans halfway through, until set and dry to touch but pale, about 5 minutes. Reduce oven temperature to 250°F. Bake, rotating positions of pans halfway through, until golden brown and crisp, 25 to 35 minutes. Let cool completely on sheets on wire racks. While first batch is baking, repeat rolling, trimming, and cutting with remaining 2 pieces of dough.