| | Directions | | Heat oven to 200°. Pour the oil into a 2 cup glass measure. Add ranch dressing mix, garlic powder and cayenne pepper. Wisk until thoroughly mixed. Pour 1 bag of pretzels into each of two 15x10 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 temperature for up to 3 weeks. Makes 3 1/2 quarts. |
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| Ingredients | | - |  | 1 cup vegetable oil |
| - | | 1 envelope dry ranch salad dressing mix (1 ounce envelope) |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon cayenne pepper, or to taste |
| - | | 2 bags thin pretzels (15 ounce bags) |
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