Recipe from Roz, who got it from daughter Jess, who got it from a friend of hers in Michigan
Mix all spices in with the oil in a 2-gal. ziplock freezer bag. Swish it around so everything mixes well. Put the crackers in the bag and seal it shut. Turn the bag over and over a few times to coat the crackers. Place on a flat surface and evenly distribute the crackers as best you can. Every hour, for eight hours, flip the bag over. It’s ready to go.