Brenda Vander Zanden
Featured Pinch Tips Video
- 1/2 c
- vegetable oil
- 1 pkg
- hidden valley ranch dry dressing mix
- 1 tsp
- garlic powder
- 1 tsp
- cayenne pepper
- 2-15oz pkg
- pretzel nuggets
1Preheat oven to 200 degrees.
2Pour oil into 2-cup glass measuring cup. Add ranch mix, garlic powder and cayenne pepper.
3Whisk oil and spices thoroughly together.
4Shake pretzel bag vigorously to knock off much of packaged salt. Discard salt. Place pretzels on ungreased baking pan.
5Pour oil over pretzels. Use rubber scraper to get all oil out of cup. Gently stir pretzels until all are coated with oil mixture.
6Bake, uncovered for 90 minutes, stirring every 20 minutes.
7Remove from baking pan and cool completely (about 30 minutes.) Store cold pretzels in airtight container at room temperature for up to 3 weeks.
8Cook note: 1 tsp of cayenne gives this a nice but not overwhelming zip. Adjust amount as needed to your taste.