1/22/14

Ranch Pretzels

This house is a snacking house, and sometimes we don't always reach for the carrots.  I know we should ALWAYS go for the health but sometimes I want something salty and fatty, not an apple.  If you're in the mood to indulge in a little bit of salt without going totally overboard, these pretzels are perfect to have on hand!

I adapted my recipe from some I found on Pinterest.  The main difference is that I don't use an popcorn oil, but real butter.  I figure if I'm going to use something "bad for you" I better use the real deal!


Start by getting your oven to 250 degrees and lining two large baking sheets with parchment paper.  You'll want at least these many sheets and you may need to bake them in batches so you have even layers of pretzels.  A ratio of 2 sticks of melted butter to 1 packet of ranch dressing mix to 1 large bag of pretzels works great.  If you want to make a smaller batch, just adjust accordingly, but who wants LESS snacks in their world??

Melt the butter in a microwave safe bowl, or on the stovetop if you're so inclined.  Whisk in your seasoning until well incorporated.  Start by mixing the pretzels with a little of the delicious buttery-ranchness.  I do not have a mixing bowl that will allow for proper mixing of an entire bag of pretzels so I worked in batches.  Don't worry about being too precise if you're dividing in halves or thirds - these are seasoned pretzels, not a wedding cake.

Bake at 250 for 40-60 minutes, stirring about every 20 minutes or so.  You want to dry out the butter, leaving a gorgeous, light crust of ranch on each bite!  This is where your parchment paper comes in very handy!

Let cool and store in an airtight container.  I wish I could tell you how long these will last - in my house, about 3 days, but that has nothing to do with them spoiling or going bad - more about going into my family's bellies!

Pin It button on image hover