Crack Pretzels

Seasoned pretzels and a white serving bowl.

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 15

Add 1 Hour Optional "Marinate" Time 30

Total Time 55

Servings

Calories 191kcal

Author Anne Clark | My Kitchen Serenity

Equipment

large rimmed sheet pan

Ingredients

16 oz Snyder's of Hanover mini pretzels
1 cup Orville Redenbacher's popping and topping oil
1 oz package dry Hidden Valley Ranch Seasoning Mix
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasonning
½ teaspoon ground mustard
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper

Instructions

Spread the pretzels onto a large rimmed baking sheet/pan.
In a small bowl, mix the oil with all the seasonings.
Pour the seasoned oil over the pretzels and toss to thorougly coat all the pretzels. Let the pretzels rest for 30 minutes, stirring and tossing the mixture with a spatula after every 10 minutes and at the end of the rest time. This allows the pretzels to absorb the oil and seasonings. During the last 10 minutes, preheat your oven to 250F.
Place the pan in the center of the pre-heated oven and bake for 15 minutes, stirring halfway through cooking. Let them completely cool off in the pan. Pour the pretzels and any remaining seasoned oil into your favorite serving bowl. The leftover seasoned oil in the pan has a lot of flavor, so use a spatula to get all of it out and mix it in with the pretzels.

Notes

For the best results, mix the pretzels and the seasoned oil in the sheet pan. You might get tempted to mix everything up in a plastic zipper bag or a separate bowl, but too much of the oil and seasoning get left behind.

Make ahead friendly! Mix everything up, store in an airtight container, and bake the next day.

Store the baked and cooled crack pretzels in an airtight container for 4-5 days.

Nutrition