This recipe is originally from Jan D'Atri's Aunt Rita Ankerstein. I modified it a little to make it less greasy and intensify the flavors. I also sprinkle with Habanero pepper or cayenne for a little extra kick!
I know you'll love it!
2 (16 ounce) bags small twist pretzels
6 oz Butter Flavored Corn Popping Oil
1 packet Hidden Valley Ranch Salad Dressing and Seasoning
Mix(1 ounce powder form)
1 teaspoon garlic powder
3 Tbs teaspoon lemon pepper
3 Tbs dried chopped garlic
In a large bowl, wisk together everything except pretzles.
Add two bags of pretzels and stir well.
Stir every 15 minutes for about one hour.
The pretzels will absorb much of the oil and the spices will coat the outside. Place pretzels on paper towel to drain excess liquid, place in zip-lock bag and let sit for 6-8 hours.
Recipe Author’s Warning: You may become addicted to these pretzels. Do not eat before a date or job interview.
Cook’s Notes: The pretzels never made it to the "zip-lock and let sit for 6-8 hours stage."
Trust me.
Posted by-Ron
June 7, 2009
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