If you are going to prepare anything from these pages the first time you’re here, these pretzels will net you great results for very little effort. Winner! I bake up these pretzels faithfully every year after designating the oven as the-rum-cake-area-only for thirty days. As always, today’s batch was a toasty treat indeed, eaten to the bottom of the bowl along with a bacon-and-onion pizza pie and very cold beer. The only thing you need do to produce these “just can’t stop eating them” pretzels is toss them with oil and dry spices then stir them in the pan every 20 minutes for the next two hours. If you want more pretzels, double the recipe below. This recipe of my sister, Mamie’s, is so ono for snacking and it never fails!
1-1# bag pretzel rods
1/2 pkg. Hidden Valley Ranch seasoning packet
1/2 cup Wesson oil
1/2 tsp. garlic salt
1/2 tsp. cayenne pepper
Place pretzels in a 9×13” pan and drizzle oil over them. Stir together the spices in a small bowl then sprinkle over pretzels. Stir gently, but thoroughly, to coat well. Bake at 200 degrees for two hours, stirring every 20 minutes. Store airtight.