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Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

This is so simple, it's embarrassing when people ask to the recipe! It is quite addictive, too.

Ingredients Nutrition

  • 2 (18 ounce) bags small pretzels
  • 1 (1/2 ounce) package hidden valley ranch dressing mix (original buttermilk)
  • 1 (12 ounce) bottleorville redenbacker popcorn oil
  • 1 teaspoon spice islands or mccormick lemon pepper

Directions

  1. Mix dry salad dressing mix, oil, and lemon pepper.
  2. Put pretzels in a HUGE container.
  3. Pour oil mixture over pretzels and toss very well.
  4. Let sit and toss again every half hour or so for two hours.
  5. Bag up and HIDE!
Most Helpful

5 5

I make a similar recipe, except I use the small pretzel twist , spicy ranch packet, colemans dry mustard, garlic powder, lemon pepper & canola oil. I eye ball the measurements then I mix in a very large bowl , pour onto a parchment lined baking sheet to dry for about an hour then I store them in an " UTZ" pretzel container that I purchased from SAMS. My husband loves these little guys and he lets me know when the stash is getting low lol....

4 5

Like other reviewers, I let this mix sit a few days. It still seemed a tad oily, so just before serving, I put it in a brown grocery bag, shook it around, and let it absorb any excess oil. Personally I thought this mix was too salty, but it was heartily eaten by guests. I followed a reviewer's suggestion of adding chex cereal to it as well (50/50 mix).

5 5

I've made this a dozen times but without the lemon pepper, we used dill. I think the small round pretzels are the best because they hold the tasty stuff better. They do taste better on day 2 or 3 if you can save some for later. My sister also started making it with regular oil and some butter buds, I think about a Tablespoon or so.