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Seasoned Pretzels




Source of Recipe


TOH BB 2007


Recipe Introduction


from pumpkin_lady to catrinka


List of Ingredients




12 oz. buttery flavored popcorn oil
2 Tablespoons lemon pepper
1 packet Hidden Vallet Ranch Original Dressing mix
30-45 oz classic thin or small pretzel twists

Recipe



Combine oil, dressing and seasoning in a 2 cup measuring cup, mix until well blended.
In a large bowl, add 1/4 of the pretzels, pouring some of the oil mixture, gradually combining and stirring to coat all pretzels.
Let stand 10 minutes.
Pack pretzels in ziplock bags, discard any residue left in bottom of the bowl.
Leave bags open for 1 hour.

Notes:
Okay, it SAYS classic thin or small pretzel twists ... but I usually use either pretzel snaps (little squares of checkered pretzels?) or the holiday shaped pretzels (especially fun for the holidays).
The pretzels I get come in a large plastic container (Sorry Sandra - they didn't have the holiday shaped pretzels in a container this year ... I was sooooo bummed about that!) ... so anyway, I don't use the ziplock bags either. I leave the pretzels in the bowl (or dutch oven) that I mix them in for that first hour. I stir them every once in a while too during that first hour. Then I return them to the large plastic container. The container stores and travels better than a ziplock ... and makes it easier for snacking.
Don't be afraid to add more lemon pepper and/or ranch seasoning (I actually have a large container of ranch seasoning). We like it strong!