By If you’re from Atlanta, you have probably heard of these crackers. They are buttery goodness! Every year the AJC posts about the PDC crackers – which are buttered saltines. The recipe is easy so I don’t know why more folks don’t make these. The hardest part is clarifying your butter…and making sure you don’t burn the crackers.
With no further ado, the ingredients:
- 1/2 pound of unsalted butter
- 48 saltine crackers (about a sleeve and 1/2)
Steps:
- Preheat oven to 400°F
- Clarifying your butter – bring two sticks of butter to a simmer. Carefully scoop off the nasty white foam until your butter is clear…hence the term clarified butter. Allow to cool slighltly.
- Place crackers in bowl and slow drizzle butter over. Very gentle stir so that cracker is coated.
- Place on pan covered with parchment paper
- Bake until golden brown. The original recipe says 3 minutes. I believe the sweet spot is 3 minutes 30 seconds. 4 minutes is risky. Anything more and you are burnt!
In the images below, the left picture is 3 minutes and the right is 4 minutes. You absolutely must watch and err on the side of lighter brown.
