Equipment Needed
- A large, heavy-bottomed skillet (non-stick is ideal)
- Two forks or a small pair of tongs
- A medium bowl for the sugar mixture
- A small bowl for melting butter (or melt directly in the skillet)
- A baking sheet lined with parchment paper or a wire rack
- A measuring cup and spoons
Step-by-Step Instructions
First, get your station ready. This moves fast! Line up your parchment-papered baking sheet or wire rack. In your medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, and that pinch of salt until it’s uniform and no brown sugar lumps remain. I use a fork for this—it gets into the corners better than a spoon. Now, melt your butter in a small bowl. I do it in the microwave in 20-second bursts, but you can also do it right in the skillet over very low heat, then pour it into a bowl. Just don’t let it brown.
Here’s where the fun begins. Working with a few crackers at a time, I quickly dip each RITZ into the melted butter, letting the excess drip off for just a second. You want it coated, but not swimming—otherwise, your sugar coating gets clumpy. Then, immediately drop it into the cinnamon-sugar bowl. Use a clean fork or your fingers to gently toss and press the sugar onto all sides. The first time I did this, I was too gentle and missed spots. Don’t be shy! A little press helps the sugar adhere to the buttery surface.
Once coated, transfer each bite to your prepared baking sheet. I space them slightly apart, but they won’t spread. Repeat with all the crackers. This is the perfect step for little helpers—just have a towel ready for sugary fingers! Now, here’s a tip I learned after my first slightly-soggy batch: let them sit for 10-15 minutes. This allows the butter to set and the cracker to get that perfect crisp-tender texture. It feels like waiting forever when the smell is so good, but it makes all the difference.
The final, glorious step is serving. You can plate them immediately after that short rest. They are sublime still slightly warm, when the sugar has a delicate crunch and the RITZ is at peak crispness. I sometimes give them one last very light dusting of cinnamon sugar from the bowl for extra sparkle. That’s it. No baking, no chilling for hours. Just pure, instant holiday joy.(See the next page below to continue…)