You almost didn’t get this recipe today. All odds were counting against it because one, I never planned to post about these pretzels this week since I made them for the first time only last weekend. And, two, when I finally decided to start editing the photo for it, I realized I lost about 25 of my other (already posted) blog photos. When I discovered that, I gave up, shut my computer and went to bed.
Today is a new day, though, and I’m sitting here re-editing those lost photos so I can quickly get them back up on my blog, drinking as much water as I can to rid this cold, while glancing outside every few seconds at the beautiful falling snow. And, you know what else I’m doing? Snacking on these pretzels. I just can’t get enough of them.
Last weekend, I made these to include in a treat package I sent to Ben at our new home in Mississippi, along with some pumpkin bread and his favorite cookies. Judah and I are still in Michigan with my family until Sunday (totally itching to get down there!) So, Ben’s living the bachelor life and having to unpack . And, to prove it, here is a screen shot of his two latest Facebook statuses:
Poor guy. Unfortunately, I’m assuming the post office lost the package (grrrr!) because the tracking information website doesn’t have any updates on it since the day I sent it (Monday) even though
it was guaranteed I paid for it to be delivered (2 to 3 days) by Thursday (yesterday). Ben still hasn’t received it.
But, I’m going to rise above it and at least share the recipe with you so that maybe you can enjoy it with me. Make them for your neighbors, make them to snack on while reading, or have a batch setting out at your Super Bowl party. Your guests will be addicted, so be sure to have the recipe ready to share! I’m sure Mr. Postman is chomping on them right now, too.
- 2 (1-lb) bags small twisted pretzels
- 10 ounces buttery popcorn oil
- 1 (1 oz) package ranch dip mix
- 1 Tablespoon dill weed
- 1/2 Tablespoon garlic powder
Preheat oven to 250 degrees F.
Divide the pretzels into two large roasting pans (disposable aluminum pans are great for this). Stir the oil, ranch mix, dill, and garlic powder in a small bowl until well combined. Pour evenly over the pretzels, stirring to coat. Bake for 1 hour, stirring halfway. Serve and store at room temperature.
No Bake Method: Instead of baking the oiled pretzels, leave them to soak for several hours, while occasionally stirring.
Recipe Note: This recipe makes a huge amount, but can easily be halved.
Source: Deb M. and Sue K. friend and mom of Pennies on a Platter