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- 2 stick
- envelope dry onion soup mix
- 15 oz
- box "fat pretzels".
1I use the Snyders Olde Tyme Pretzels.
Break pretzels into a colander and shake off excess salt. Put pretzels in a 9x13 pan and heat for 10 min in a 300* oven.
2Melt butter in a saucepan and let cool. Add dry soup mix and stir well. Pour over pretzels and stir to coat well.
(Original recipe calls for 1 stick real butter and 1 stick oleo) I always just use 2 sticks butter.
3Bake 300* 15 minutes, stirring every 5 minutes. Cool completely and store in Zip Lock Bags.
These are better 2 or 3 days later if they last that long.