Crack Pretzels - Bet You Can't Eat Just One Recipe #213809
These are so addictive! I gave this recipe to some folks who now make 2 batches a week!
This was given to me by Joyce, a co-worker.
Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08
by Chef Shadows
30 min | 5 min prep
SERVES 6
- 1 ounce ranch dressing mix, hidden valley original Ranch dressing
- 16 hard pretzels, broken into pieces (1 whole bag)
- 3/4 cup oil, I use olive
- 1 tablespoon dried dill weed or 1 sprig fresh dill weed
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt (optional)
- Preheat oven to 275°F.
- Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
- Bake for 15-25 minutes at 250°F stirring several times.
- Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
- I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.
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5 stars