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I tasted spicy pretzels for the first time at a party last week. I popped one in my mouth, then another, and another. I couldn’t stop. I’m embarrassed because I ate a handful before I could even say “who made these?!”
I never found out who made them for the party but Google helped me with dozens of recipe. Some were “marinate only” and others “sprinkle and bake.” I decided to combine marinating overnight and baking for 40 minutes on a low heat. Results: perfect!
I didn’t even have to go grocery shopping before making these spicy pretzels. Since my chief culinary consultant loves pretzels as a quick and easy snack, we always have a bag of Rolled Gold on hand. The seasonings are commonly found in most spice cabinets and I even found a packet of ranch dressing at the back of the cupboard. Ready-set-go!
Yum, yum, these are delicious, fast, and easy!
- 1 bag mini pretzels
- 1 teaspoon cayenne pepper
- 1 teaspoon lemon pepper
- 1½ tsp. garlic powder
- 1 pkg. ranch dressing mix (Good Seasons, Hidden Valley)
- ¾ cup canola oil
- Place pretzels in a gallon zip lock bag. Mix cayenne pepper, lemon pepper, garlic powder, ranch & canola oil together...pour over pretzels in zip lock baggie.
- Marinate overnight.
- Spread pretzels on two large baking sheets. Bake at 200 for 40 min.