My daughter got this recipe from her friends mom . The small pretzels work the best. And for some reason , the oil definitely makes a difference! We've made them with Crisco, and we've made them with other brands, and they don't taste the same! *** seems to be too hot for a few people , PLEASE ADJUST the cayenne pepper if you don't like HOT***
- 1⁄4 lb small pretzels
- 1⁄4 cup crisco vegetable oil
- 1 (1 ounce) package hidden valley ranch dressing mix
- 1 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- Put pretzels in a roaster pan.
- (or 13x9 pan will work) Mix together the Crisco oil, dressing mix, salt and cayenne pepper.
- Pour over pretzels.
- Toss thoroughly!
- Bake at 200* for 1 1/2- 2 hours.
- Stir about every 20 minutes.
I made this tonight for the Magic/Lakers playoff game and I keep re-reading over the ingredients to figure out what I did wrong...I found these to be WAY too salty! I even subbed garlic powder for the garlic salt. Maybe I am supposed to be using non-salted pretzels? I find it odd that only 1/4 pound pretzels be used when a similar, no-bake pretzel recipe indicates a whole pound be used with one package of the ranch dressing mix. I am upset I wasted the last of my pretzels on this salty mess :[ :::UPDATE:::So I made these again because I thought they had potential. They taste SO much better when you use at least 1/2 pound of pretzels, LESS THAN 1/4 cup oil, and ONE HALF package of ranch dressing mix. I would also recommend using UNSALTED PRETZELS since the ranch mix is so darn salty! We enjoyed these when I made them with altered amounts.
I LOVE LOVE LOVE these pretzels!<br/>I used 1lb of pretzels, 1 cup veggy oil, 1tsp Cayenne pepper, 1tsp Garlic powder and 1 packet of Dry ranch.<br/>I would probably add more dry ranch when I make these again.<br/>These were just perfect in spiciness! They are ridiculously addicting, can't stop eating them once you start!
I make these all the time...my husband loves them. I use 2 10 oz bags of pretzels.... put pretzels in colander and shake off excess salt. Combine in a large bowl 1 package of hidden valley ranch dressing, 1/2 teaspoon cayenne pepper or less, 1/2 teaspoon garlic powder and 1/2 teaspoon lemon pepper seasoning. Mix in 3/4 cup canola dresing. Stir in pretzels coating them well. Spread out on cookie sheet to dry.