Ok, guys. We’re friends now and so it’s time for me to talk about my world-famous crack pretzels. No, everyone in the world has not tasted them (yet). But everyone in the world who has tasted them, loves them, so the superlative remains.
As I’m sure is clearly evidenced by the food section of this blog in general, I enjoy consuming pretty much anything that is yummy, and these pretzels are the yummiest. That said, I also read a tweet the other day that I thought was super lol and super true, and this is what it said:
“WHY DOES EVERY ONLINE RECIPE BEGIN WITH A 40 PAGE ESSAY ABOUT SOMEONE’S HUSBAND, DOG, AND KIDS AND A BRISK WALK THEY TOOK IN THE FALL AND HOW THEY LOVE THE CHANGING OF THE LEAVES AND THEIR DOG’S FAVORITE TREAT. GIMME THE RECIPE HON MY SCROLL FINGER HURTS”
Ugh ❤ Preach.
So I’m gonna stop rambling now and just drop a line for this super simple recipe:
What you’re gonna need…
- 16 oz bag of salted pretzels (I prefer the thin kind)
- 1 packet of ranch seasoning
- 1 cup (or so) of canola oil or vegetable oil
- 1/2 to 1 tablespoon of garlic powder (and a dash more if you’re one of those lovely, garlicky people)
- 1/2 to 1 tablespoon of onion powder (apply same rules as above)
- 1/2 tablespoon of cayenne pepper (or up to a full tablespoon if you’re feeling spicy)
- An oven preheated to 300-degrees
What you’re gonna do…
- Pour all of your pretzels into an extra large bowl and grab yourself a big old spoon
- Then, with a smaller spoon, mix together the oil and seasonings, including the ranch packet
- Pour the oil-mixture over your pretzels
- Use your extra large spoon to mix up your pretzels and make sure they are all nice and covered
- Pour your pretzels on a baking sheet (I like to line mine with foil so the cleanup process is nonexistent)
- Slide that puppy into the oven and bake for about 10 to 15 minutes (some ovens, like mine, are Hades, so keep an eye on them so they don’t burn!)
- As soon as you take them out of the oven, they’re ready for eating!
And here’s what you’re gonna get…
Mine this year were Xmas shapes, if you can tell.
I also consumed zillions the moment after this picture was taken.
That’s why they are called “crack.”