Preheat the oven to 300°F. Place a wire rack on each of two baking sheets and set aside.

Arrange the 116 ounce box saltine crackers in a 9x13-inch baking dish in an accordion-like (slightly overlapping and touching) formation so there are no large gaps between crackers. If all the crackers do not fit, work in batches.

In a small saucepan over low heat, melt the 1 cup unsalted butter. Stir in 3 tablespoons brown sugar, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper until the sugar and spices are fully dissolved and the mixture is uniform.

Pour the butter-spice mixture evenly over the crackers in the baking dish, trying to get the mixture between the crackers. Use a spoon to drizzle and spread any remaining butter so the crackers are evenly coated. Repeat steps 2–4 for additional batches if needed.

Transfer the coated crackers to the prepared wire racks in a single layer on the baking sheets. Separate any crackers that are stuck together so each piece is exposed to the air.

Bake for 15 minutes, then carefully flip each cracker or turn the racks so the crackers are reversed. Bake for an additional 15 minutes, until the crackers are crisp and lightly browned.

Remove from the oven and let the crackers cool completely on the wire racks. Once cooled, store in a resealable container or bag until ready to serve.