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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....
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).
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.
Very good and very easy. My kids ask to make it themselves, its that easy. I use less oil than stated and still taste great.
I printed this recipe over a year ago and finally had the opportunity to make it. Everyone who tastes it comments on how much they like it (and of course wanting the recipe). My husband cannot stay out of it! Very simple to make! You could even do this with Chex cereal, popcorn, or anything else similar. I also thought it tasted better after it sat for a couple of days. But either way, very good.
My family makes this same recipe, but instead of pretzels we use Chex cereal, either way, YUM!