c. (½ stick) melted (or more)
Preheat oven to 400 degrees. Grease a cookie sheet or two. Have ready a bowl of ice water and the melted butter as well as a small soft brush. Drop the crackers in the water about six at a time. After 28 or 30 seconds, carefully but quickly lift them out, allow water to drip off, and place on a cookie sheet. Do not try to do too many at one time, because by the time you get to the last ones they will have become too soggy. I've found six to be the ideal number. When you have a full cookie sheet, brush each one generously with the melted butter. Don't use too much pressure, because you don't want to flatten the crackers. Toast in the oven for 10 minutes, then turn heat down to 300 degrees. Continue to toast for an additional 10-15 minutes. Cool and store in a container with a tight lid.