Ranch Holiday Pretzels

 A great savory holiday snack to go with all of the cookies and sweets.

We buy the Old Dutch holiday pretzels that come out around Thanksgiving, buy early as they are a limited run and can sell out earlier than you think. 

Original recipe:

1 c vegetable oil

1 (1 oz) packet ranch salad dressing mix, such as Hidden Valley (2 Tbsp)

1 tsp garlic powder

1 tsp cayenne pepper, or to taste (I often either omit, or use a shake or two, about 1/8 tsp)

2 bags (15 oz each) thin pretzels

The Old Dutch bags are 24 oz each, so the recipe for two 24 oz bags (1.5 times recipe)

1.5 c oil

3 Tbsp ranch powder (1.5 packets)

1.5 tsp garlic powder

Dash cayenne pepper

2 bags (24 oz each) Old Dutch holiday pretzels

Preheat oven to 200. Place pretzels in a large bowl (for this, the monster cookie bowl makes another appearance.) Mix oil and spices in a large glass measuring cup and drizzle over pretzels as you stir well to coat all of the pretzels. Spread pretzels into baking sheets (2 pans for original, 3 for the 1.5 times version). Bake 90 min, stirring every 20 min or so. Remove pans from the oven and let cool completely, at least 30 min, then store in airtight containers at room temperature for up to 3 weeks.