I have made these for several years around Christmas time for teachers, neighbors, our librarian, etc. They are SOOOO good!!! They are the kind of snack that I don’t even take a teeny tiny nibble of because if I do, I will have another bite and then another and then another….
Ingredients:
1 cup corn or canola oil
1 envelope (1 ounce) dried ranch salad-dressing mix
1/2 of a 1-ounce envelope dried garlic-flavored salad-dressing mix (pour the envelope into a measuring cup and spoon out half)
1 teaspoon lemon-pepper seasoning
1 teaspoon dried dill
1 pound hard sourdough “beer” pretzels, broken into pieces (“hard” or “beer” pretzels are in the snack section of your grocery store; if you can only find a 13-ounce box, that’s fine to use instead of 1 pound)
Instructions:
Put pretzels in a gallon-size ziplock back and break them into smaller pieces with a hammer…don’t hit them too hard. You still want them to look like pretzels, not pretzel dust.
Put oil, salad-dressing mixes, lemon-pepper seasoning, and dill into another gallon-size ziplock bag, seal it, then shake hard to mix. Add pretzels and toss until they’re completely coated. Allow the pretzels to “marinate” for at least 1 hour, giving them a shake whenever you think of it.
Heat oven to 300. Spread pretzels and their flavorings on a large, rimmed cookie sheet lined with foil and bake, stirring every 10 minutes, for 30 minutes.
Let pretzels cool completely, while stirring often. Store them in an airtight container (they’ll keep for 4 to 6 weeks).
What did the family think? These are SOOOO good! They are especially yummy when they have been out of the oven for just a little bit…when they have cooled off, but they are still warm.
from Wondertime magazine
