Arkansas Firecrackers Woo Pigs!

#let’s break bread

You can call them Alabama Firecrackers. You can call them Texas Firecrackers. But you know me. I’m all about Arkansas so guess what I’m calling them. Yep! These Arkansas Firecrackers are gonna’ beat the socks off of both Alabama and Texas! No doubt about that, y’all.

Woo Pigs!

As recipes often are, this recipe and variations of it, were quite popular for awhile and then  just plain ole disappeared. Or so it seemed. Why is that? I mean. Think about it. Aren’t there some dishes that were “in” until they weren’t? Jell-o Cake. Tunnel of Fudge Cake? Chow Mein? Where are you today?

These things are absolutely so delicious they are addictive. They just may be the things dreams are made of. Yep, that good.

arkansas firecrackers 620

When I make a batch of these Arkansas Firecrackers it’s all I can do not to start scarfing them down before they have “aged.” If you can manage to stay out of them for at least a couple of hours though, the flavor improves. If you can manage to stay out of them until the next day or so, then you’ll be rewarded with a mouthful of flavor explosion.

These are super on their own. Pair them up with some Peppered Ham Salad, or Taramahoota Sopa con Pollo y Arroz, or a smash of avocado, they are as my crazy cousin Libby would say, “Orgasmic.”

Just like my beloved Arkansas Razorbacks, these Firecrackers are real winners!

arkansas firecrackers 620 with ham saladJPG

Arkansas Firecrackers


  • 1 pound saltine crackers (4 sleeves)
  • 1 cup canola oil
  • 1 1-ounce packet Hidden Valley Ranch Dressing mix (or dip mix)
  • 2 tablespoons crushed red pepper flakes
  • 1/2 - 1 teaspoon garlic powder
  • 1 teaspoon dill weed


  1. Line crackers on ends (like dominoes) in an air-tight container.
  2. In a small bowl mix oil, dressing mix, peppers,garlic powder and dill weed.
  3. Stir until all ingredients are thoroughly mixed.
  4. Continue to stir to prevent the pepper from settling on the bottom of the bowl.
  5. Drizzle the oil mixture evenly over the crackers, gently separating them so the oil seeps between each piece.
  6. Close lid tightly and flip the container over every few minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
  7. Store in an airtight container at room temperature. They will keep for about a week, I think. Ours never last that long!


Try making these with oyster crackers, Cheez-Its or Goldfish for variety. They make an excellent side to cheese balls and salads.

  1. Katharine
    March 6, 2016

    Well. I make a lime Jello Cake every summer.
    However, these are new to me. Will have to give this recipe a try. Thanks!

    • Debbie
      March 6, 2016

      You won’t believe how good these are. And ADDICTIVE!

    • Jan Little
      July 19, 2016

      HI Debbie…everything looks wonderful !

      • Debbie
        July 20, 2016

        Thanks Jan! Come back soon:)

  2. Ruthielil
    March 13, 2016

    I’ve discovered so many tasty recipes on your site. Thank you. The Firecrackers were outstanding! But because I live in Alberta (Canada), I’m calling them “Alberta Firecrackers.” I hope that’s ok?

    • Debbie
      March 13, 2016

      Absolutely! So glad you liked them. I vary them with different herbs on occasion. Let me know if you try something different and thanks so much for the kind words.

  3. Ruthielil
    March 13, 2016

    Debbie! I am so delighted that you responded to my first note! How gracious of you. I made my Alberta Firecrackers exactly as the recipe directed (I’m not sure I’ll tinker with the herbs — as the saying goes, “if it ain’t broke, don’t fix it!”). It’s hard for me to describe how deep an impression they’ve made on all who have tried them up here. I served them with thin slices of a very old cheddar cheese, and to a one, every person said the Firecrackers were like no other cracker and cheese combination. By rights, I should change the name from “Alberta Firecrackers” to “Firecrackers Deb.” And I will do just that. On another note, your “Touch of Grace Biscuits” are also an incredible hit for us here. However, I make those rarely. They are a rich, luxury food when it comes to energy intake — but a 10/10 for every bite. I have passed out that recipe to many people, and I’ve directed them also to your blog. Thank you, once again, for your efforts, your good taste, and your recipe sharing.

    • Debbie
      March 14, 2016

      What a smile you brought to my face! I love that you have found some of my ideas to enjoy. You should give Sally Briwn’s Angel Biscuits a try and, absolutely my favorite pie–Miss Pauline’s Coconut Pie. So. So good! Try those crackers with my ham salad recipe on Yum!

      • Debbie
        March 14, 2016

        Sally Brown’s! Geezzzzzzz

  1. Hamming it up with Debbie Arnold | TheCheeseCakeStore - […] Full recipe […]
  2. How Hot is That Pepper Anyway? {Kitchen Basics} | Dining With Debbie - […] Arkansas Firecrackers […]