Tuesday, February 21, 2012

Seasoned Pretzels

This recipe is from Amy Hanten's cookbook "The Cooking Mom."  This is the first thing I've tried out of this cookbook and I'm excited to try more.

2 bags (16 oz each) or 1 big bag (32oz) pretzels
1 packet (1 oz) dry ranch salad dressing mix (example:  hidden valley seasoning)
3/4 cup canola or vegetable oil
1.5 tsp dill weed
1.5 tsp garlic powder

Place pretzels in a large bowl.  Combine remaining ingredients and pour over pretzels.  Stir to coat.  Pour into a large baking pain.  Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes.  Store in an airtight container for up to 3 weeks.

I may try cutting down slightly on the oil next time to see if that makes a big difference in taste.  And I might half the recipe.  This makes a lot of pretzels!

1 comment:

  1. These pretzels are really good, ive had them many times.