Pretzel Snack

Round these parts we call these crack pretzels because they are highly addicting. It’s hard to stop eating them.

Ingredients - cut in half unless you want alot

• 2 bags of Snyder’s Pretzel Snaps (16 oz bags)

• 1 cup vegetable oil

• 2 pkg. Hidden Valley Ranch dressing mix

• 2 tsp. garlic powder

• 2 tsp. cayenne pepper

Notes

You can adjust the level of spiciness by using less cayenne pepper. So make sure you adjust based on your own spice preference.

Directions

1. In a small bowl, thoroughly mix dry ingredients

2. In a large mixing bowl, coat pretzels evenly with oil

3. Sprinkle 1/4 dry ingredients over pretzels and mix so that it doesn’t clump

4. Repeat until all dry ingredients are mixed into the pretzels

June Cooking Directions

1. spread out mixture on a June Pan. For half a batch you’ll need two pans.
2. use additional rack and use upper and lower slots.
3. bake for 10 min at 200°F with convection ON!
4. remove and mix tray contents.
5. Replace bottom tray to top rack and top tray to bottom rack
6. Bake for 5-10 min at 200°F with convection ON!

Traditional Oven

I’m no expert here but a traditional oven just takes longer to make these. If you have the option for convection you can probably get this down to 20 min. Your goal is to basically cook off the oil and leave the seasoning on the pretzels.

1. Spread out evenly on cookie sheets
2. Bake for 1.5 hours at 200º
3. you can at 45 min mix up the pretzels and then cook the rest.

Try not to eat them all in a single sitting.