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!