Ingredients
Scale
- 1/4 cup organic unsalted butter
- 1/4 cup grapeseed oil
- 3 tablespoons Sriracha sauce
- 2 tablespoons organic maple syrup
- 1 tablespoon organic honey
- 1 teaspoon garlic powder
- 9-ounce package oyster crackers
- 5-ounce package Skinny Pop Mini Cakes
Instructions
- Preheat oven to 275 degrees.
Make the Sriracha mixture:
- Melt the butter in a small saucepan over medium-low heat, stirring with a whisk.
- Add in the grapeseed oil, Sriracha sauce, maple syrup, honey, and garlic powder. Whisk until well-combined.
- Remove from heat and set aside, stirring occasionally.
Prepare and bake the crackers:
- In two large mixing bowls, gently mix the crackers with the Sriracha mixture until thoroughly coated.
- Spread the oyster crackers and mini popcorn cakes onto two separate baking sheets. Try not to overlap.
- Bake at 275 degrees for 30 minutes, tossing them halfway through. Watch them carefully to avoid overcooking!
- Remove from the oven and let the crackers sit on the baking tray for 5 minutes to cool. This allows them to get crispy. Toss them and dig in!
Notes
- You can always use ghee instead of butter. I recommend grass-fed ghee to keep it organic.
- Like it spicier? Add another teaspoon of Sriracha sauce. Mouth on fire!
- You can use plain mini rice cakes instead of popcorn cakes (if you can find them!). Another great option for this recipe are saltine crackers. They absorb all of the Sriracha mixture too!
- Don't have grapeseed oil? Go ahead and use vegetable or canola oil.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Snacks
- Method: Stove top / Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 276
- Sugar: 8.1 g
- Sodium: 215.6 mg
- Fat: 17.6 g
- Carbohydrates: 28.2 g
- Protein: 2.6 g
- Cholesterol: 20.3 mg
