With Super Bowl LIII coming up, I thought it would be a good time to post this recipe for an easy, yet addictive, crunchy snack. A crowd pleaser for sure!
I typically don’t enjoy pretzels because, and I don’t think this is a shocker, I find them dry and bland. However, when my sister Karla began serving her seasoned pretzels, I could not control myself. No sooner would I say done, then my hand would be right back in the bowl. When my Ally said she loved them too, I knew we were on to something. There’s not a lot of foods Ally loves.
Karla’s seasoned pretzels provide just the right amount of tang and crunch and to make them is soooo easy. When I first saw the simple recipe, I thought there was a step missing. Seeing that so much liquid was to be poured over the pretzels, I imagined I’d have to dry them out to achieve the dry, pretzel texture I was accustomed to.
Interestingly, the pretzels fully absorb the oil. When the pretzels have completed their overnight marinating process, you wake up to tasty, seasoned pretzels that are ready to serve.
Without further ado, I give you…
Karla’s Seasoned Pretzels
- 40 ounce pretzels (I used 2, 16 ounce bags and it was fine)
- 1 bottle Orville Redenbacher popcorn oil
- 1 packet Hidden Valley Ranch dry salad dressing
- 1 tablespoon dry dill
- 1 tablespoon Lawry’s Seasoned Salt.
Empty pretzels into a 2-gallon sealable plastic bag. In a bowl, mix all other ingredients and pour liquid over pretzels. Seal bag securely and mix well. Flip bag every 15 minutes for an hour to distribute liquid. Let sit overnight and your seasoned pretzels are good to go and go and go!