There’s a new snack in town, just in time for the holidays – Sriracha Maple Oyster Crackers! These sweet, tangy, savory little pillows of goodness are perfect for parties and so easy to make.
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Spicy Oyster Crackers
When I think of the holidays I always think of homemade treats. Usually, sweets are on my mind– cookies and fudge and all of that good stuff– but I also think of the salty treats, too. Our favorite snack for the holidays is my mom’s famous Chex party mix.
These Sriracha Maple Oyster Crackers come in a close second, though. They’re so simple to make and will be the hit of your party! Sometimes it’s the simple recipes that are the biggest hits. I have a feeling this will be one of those recipes…they could make you famous!
Why you’ll love this Sriracha Oyster Crackers Recipe:
- They’re an addictive combination of sweet, tangy, salty, and savory.
- They’re so easy to make.
- It’s a great batch snack, perfect for parties or movie nights.
- You can adjust the level of spiciness.
Ingredients in Sriracha Maple Oyster Crackers
- Oyster crackers – go for plain, so the flavors we add will balance out.
- Sriracha sauce – This stuff is potent, so adjust the level to your heat tolerance.
- Maple syrup – go for the real stuff for the best flavor. This is not the time for pancake syrup.
- Butter – Use unsalted butter so we can better control the salt level.
How to make Sriracha Maple Oyster Crackers
- Heat melted butter and oil; add the ingredients. Stir to coat.
- Transfer to a baking sheet and bake, stirring every 20 minutes.
What if I don’t Like Oysters?
There are no oysters in oyster crackers — they are wheat flour-based crackers that have a flavor similar to saltine crackers but with less salt. The name came about because they were created to be served with oyster stew.
The crackers are docked (holes are made in the dough) and slow baked at low temperatures until crisp, and their flavors can range from bland to a little bit buttery. They taste a lot like saltines and make the perfect base for this addictive recipe!
What Is Sriracha Sauce?
Sriracha is all the rage…and for good reason. It’s made of chili peppers, sugar, garlic, distilled vinegar, and salt. Its consistency varies between brands- Huy Fong’s sauce is similar in consistency to ketchup, and the original Sriraja Panich has a thinner, more liquid consistency.
This stuff is hot and spicy, so if you’re unfamiliar with it, go slowly until you know how much you like.
I don’t like super-spicy things, so the maple syrup (use the real stuff, not pancake syrup!) really cuts the spice.
Storing These Oyster Crackers
Sriracha Maple Oyster Crackers are great because you can make a large quantity, and then freeze to use later! Place crackers in freezer bags or wrap them in plastic wrap.
Wrap them again in aluminum foil to help protect the crackers from moisture and freezer burn. They should last 6 months.
But beware…it’s pretty tempting to know they’re just sitting in the freezer waiting for you when you get home…they’ll be gone in no time!
Tips!
- Ideally, go for natural maple syrup, for the best depth of flavor.
- Adjust the level of sriracha for the desired spiciness!
- Make sure to stir the crackers every 20 minutes during baking.
- Allow the crackers to cool before eating.
- Store in an airtight container, or freeze for up to 6 months.
Check out these other delicious snacks
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Sriracha Maple Oyster Crackers
Ingredients
- 1/2 cup canola oil
- 1/2 cup butter unsalted, 1 stick
- 2-3 tablespoon sriracha sauce or more if you like things hot
- 4 tablespoon maple syrup the real stuff
- 1 tablespoon honey
- 1 tablespoon seasoned salt Lowrey's brand
- 9 ounces oyster crackers 1 regular-sized bag
Instructions
- Melt the oil and butter in a large skillet.
- Add sriracha, maple syrup, honey, and salt.
- Bring to a low boil then turn off the heat.
- Add the crackers and mix until the crackers are evenly coated.
- Place on a foil-lined baking sheet.
- Bake at 200 degrees for 1 hour, stirring every 20 minutes.
- Let cool and enjoy.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I made a double batch (2 bags) of these sriracha maple oyster crackers around noon today — it’s now 3:30pm. They’re gone. All of them. Only two peple live in my house: me and my husband. My husband didn’t have any. You do the math :) I never write food reviews unless something rocks my world and this rocked my world! Thank you and enjoy your Sunday!
Ha! Best comment ever :) :)
I’ve made these a few times. They are delicious and addicting. Great for parties and for gift giving. I’m wondering, have hou ever tried thIs with nuts instead of oyster crackers? I’m thinking pecans would be good.
Yay! So glad you like them! Wow, we haven’t but that is such a great idea! I also think cashews would be amazing.
Update: Made a batch with pecans for a party yesterday. They were delicious and a big hit. I agree with you that cashews would be amazing. I might even brave the grocery store this afternoon to get some to try. Thank you for a great recipe.
Awesome! I have to try asap.
I made these as a gift for a friend that loves siracha. They turned out amazing! I went way up on the heat (5T) and the flavor is wonderful. I found some nonstick aluminum foil and it worked perfectly. This recipe is a keeper! So simple and would be perfect for football parties!
Wow I made these for our neighborhood Superbowl Party! Everyone kept say theese are so addictive! I did change the recipie a smidge.
As soon as I took them out of the oven I put them ina bowl with brown sugar and cinnamon and shook them up! Delicious!
I now have request’s for these at the next party. :-)
Yay! Love to hear that Kim!
I just made these and actually instead of the butter and canola tried refined coconut oil (so it didn’t have the coconut flavor). They turned out great! Of course I can’t compare with what they originally would have been, but to make them a little more healthy, it worked great! Love the flavor….so addicting
I LOVE the coconut oil idea! Great thinking and such a healthy substitution! Thanks so much for letting me know!
These sound and look great, however, can you use another sweetener in place of syrup, my family does not like maple syrup. What about agave?
I think agave would work although i’ve never tried it. It should work in a very similar way though. Hope you love them!
Made these yesterday and I’m officially addicted!! Awesome recipe!
Yay! Thanks Heather!
can you use pancake syrup instead of maple?
Maple syrup works better due to consistency, and sweetness. The pancake syrup might work, but would be much sweeter. Let me know if you try it!
I made them with pancake syrup and they are awesome! Cam I ask how do you store them and for how long do you think they’ll last?
That’s awesome Lucy! I’ll have to remember that for next time. We sealed them in an airtight tupperware and they should last a couple weeks. Glad you liked them!
These are amazing! I’ve made them numerous times and they never last long.
Although these are pretty awesome as written, I want to up the maple flavor a bit. I used 3 T sriracha and love the spice level but can I either add more honey or syrup?
Yes you definitely can. We made two batches for thanksgiving, one with more honey. I loved it. You can play around with it to make it either more spicy or sweeter. Thanks for letting us know how you like it!