We’re heading up to Clemson tomorrow, but I wanted to share a quick, easy recipe before we go. I made these tonight, and I guarantee they’ll be gone by the end of the weekend. Ranch Pretzels…
The first time I had these my great aunt brought them to our work during Christmas last year. Everyone had talked about how great they were, and they were literally the first thing gone on the tray of goodies she brought us. They were incredible.. a whole transformation of the original/normal pretzel. If you haven’t tried them, you’re totally missing out. I’m sure they sell these things somewhere, but it really is just as easy to make your own! I didn’t attempt to make my own until two weeks ago. I started checking online for recipes and I found that these are the basics from each ‘Ranch Pretzel’ Recipe:
- Dry ranch dip Hidden Valley
- A mild oil
- and garlic and/or onion powder
- Pretzels, of course!
- Bake the combo in the oven at 250 degrees F for at least 30 minutes, stirring occasionally.
I made them for our trip to Tomorrowworld, and literally these and the beef jerky are what we tried to ration — because we could have had ALL of it on the first night! (We didn’t have dinner that first night because it was raining the whole evening.) :-\
I decided to make them again for our 7 hour road trip tomorrow. Even Rocky liked them, and he is SUPER picky. I told them they were like Cool Ranch pretzels (since he likes Cool Ranch chips and kinda likes pretzels). He approved! That’s a win for me.
I used garlic powder, but I would have added some onion powder too (if I had any in the pantry!)
- Preheat oven to 250 degrees F.
- Mix oil, ranch mix, oil, dill weed and garlic powder, and pour into bag (or bowl) of pretzels.
- Coat pretzels and pour onto baking sheet or two. Bake at 250 for 30 minutes, stirring after 15 minutes.
- Let cool and add to Zip-Lock bag.
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