I should have known better. I took a small bag of sassy pretzels to church camp. They disappeared in less that 30 minutes. I was out of room in my bags though so for all my church camp friends here’s the recipe, and I might bring some to the Camp Service on Sunday night!
1 cup vegetable oil
1 envelope (1 oz.) powdered ranch salad dressing mix such as Hidden Valley
1 tsp. garlic powder
1 tsp. cayenne pepper
2 bags 15 oz. each thin pretzels (I like to use miniature pretzels)
Preheat the oven to 200 F. Pour the oil into a 2-cup glass measuring cup. Add the ranch dressing mix, garlic powder and cayenne pepper. Whisk until thoroughly mixed. Pour 1 bag of pretzels into each of 2 ungreased 9 x 13 inch baking pans. Pour half of the oil mixture over each pan. (Use a spatula to get all of the oil mixture into the pan.) Stir gently until all of the pretzels are coated with the oil mixture. Bake, uncovered, 90 minutes, stirring and turning every 20 minutes or so. Remove the pans from the oven, and cool completely, about 30 minutes. Store the pretzels in an airtight container at room temp for up to 3 weeks. Makes 3 1/2 quarts.
Note: The cayenne pepper gives the pretzels a zing. If serving young children, you might want to use less pepper.
** I use a heaping teaspoon of both the cayenne and the garlic powder and about 1 1/2 packages of dry ranch.