Alabama Firecracker Recipe

Alabama FirecrackersWe had a very special potluck we were invited to go to today, in honor of the 4th of July (Happy 4th my friends!) AND in honor of a special relationship being formulated between my children’s fife and drum corps. and an adult fife and drum corps.

For a week, my daughter and I have been wracking our brain’s trying to come up with something other than brownies to take. (oh yes, we’re making those also – brownies are always a huge hit.)

Then I remembered these awesome treats I had a few years ago. I had asked for the recipe after I fell in love with them from first bite, and I have never made them before.

I remember words of advice from my mother, never make anything for a special occasion you have not made before. Well, guess what? I didn’t listen and I’m glad I didn’t. They turned out amazing and were a huge hit!

Not to mention, that can you get any cuter? I mean really – firecrackers for the fourth of July? Yeah okay, so I realize only I think that’s cute… moving on.

5.0 from 2 reviews
Alabama Firecracker Recipe
Prep time
Total time
You simply can’t eat just one!
  • 1⅔ cups olive oil (you can use other oils, we just prefer EVOO)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 (1 ounce) envelopes ranch dressing mix
  • 3 Tablespoons crushed red pepper flakes (we used a little more, for a little more spice!)
  • 1 (16 oz.) package of saltine crackers (we used multigrain but you can use any… also, yes you need all 4 sleeves of crackers)
  1. Grab a huge ziplock bag. at least a gallon or more. We used a 2 gallon bag for our doubled recipe and it was still more than enough.
  2. Open the bag and pour in the olive oil, the garlic and onion powder, the black pepper, ranch dressing mix and crushed red pepper flakes.
  3. Close the bag and using your hands, knead the ingredients together combining the oil and spices. (this can also be done in a bowl and stirred, however you will have a lot of it stick to the sides when pouring it into the bag).
  4. Now, place the crackers inside the bag. Yes, all of them.
  5. Re-seal the bag and turn the bag over and over again coating the crackers with the spice mixture. The more you do this, the better coverage there is. Then, let the bag sit for about an hour and turn it again a few more times.
  6. Allow the bag to sit for at least 12 hours, if not more. (overnight is good)
  7. Remove the crackers and serve.



(side note: When we got up this morning, I felt like the crackers were still a bit more oily to the touch than I would prefer – sometimes this happens, so it could happen to you. I spread them out on a pan touching lightly and put them in the oven on the lowest setting (200 degrees) for about 20 minutes to get the oil to absorb a little more. They were fantastic, right Jon?)

Second Side note: We make these all the time now. So good and quite addicting I might add. And they are usually the first thing gone anywhere I bring them. GREAT for a BBQ event, or Picnic or …. anything really.

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  1. says

    The name caught my eye on this recipe. I love spicy foods and this seems like a great quick and easy appetizer that I have all ingredients stored in my pantry for last minute guests. I may be giving this one a try tonight!

  2. Hoddywood says

    I really like hot food. The hotter, the better. I thought about substituting cyanne pepper for the black pepper and maybe more red pepper flakes ;).

  3. S. says

    My god these are delicious…. Thought they would make a good Christmas treat for the coffee table but my kid loves them so much I had to hide them. I mixed up a batch of the dry ingredients and we are going to try it as a popcorn topping with a little butter. I added a little extra ground birds eye chili powder this time as well haha… Hotter would be even better!!!

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