Saltines baked with butter are well known around dining rooms in a couple of Atlanta’s most prestigious country clubs. Offered as a beginning to a meal, like bread often is, they have been a mainstay for years. The chefs in the clubhouses use clarified butter, but for making at home, I use ghee. Common in Indian cooking, ghee is clarified butter that has been cooked to have a slightly nutty flavor. Look for it in the international section of the grocery store (not the refrigerator case). These buttery goodies can be made one day ahead and kept at room temperature in an airtight container.

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Sinful Butter Saltines

Makes: 8 servings

Ingredients

1¼ cups ghee
2 sleeves saltine crackers (I find Nabisco Premiumget the crispiest)

Instructions

Preheat the oven to 400˚F. Melt the ghee in a saucepan over low. Transfer to a bowl, and add the saltines. Toss gently to coat each cracker with the butter.
Arrange the crackers in a single layer on a rimmed baking sheet. Bake at 400˚F for 7 to 8 minutes. (No need to turn the saltines. The crackers will be golden brown. This makes 68 crackers.) Serve warm or at room temperature.