Crack Pretzels - Bet You Can't Eat Just One

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  ounce  ranch dressing mix, hidden valley original Ranch dressing
• 16  hard  pretzels, broken into pieces (1 whole bag)
• 3⁄4 cup  oil, I use olive
• 1  tablespoon dried dill weed or 1  sprig fresh dill weed
• 1⁄2 teaspoon  garlic salt
• 1⁄2 teaspoon  onion salt
• 1⁄4 teaspoon cayenne pepper (optional)
• 1⁄2 teaspoon kosher salt (optional)

Directions

1. Preheat oven to 275°F.
2. Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
3. Bake for 15-25 minutes at 250°F stirring several times.
4. Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
5. I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.