Racing home from church on Easter Sunday, we had to "heat and run" to get to Grandma's house for dinner--thus had to modify this recipe--5+ stars nonetheless. Having forgotten fresh mushrooms, used canned; used real bacon bits instead of frying; and mixed cheese in with the rest instead of using as topping at the end (battle for oven time). Next time I'll try frozen or fresh green beans (hate mushy veggies) but regardless, the combination of the nutty crunch and the spices brought this recipe rave reviews, from fussy uncles to testy teens...

Reviewed On: Apr. 23, 2009

A HUGE hit, especially with teens and guys! We spread it on pre-sliced baguette rounds. To make it more like the deep-fried poppers in restaurants, I have been sprinkling the top with Italian breadcrumbs (enough to barely cover) and then spritzing that with butter spray, before baking. This recipe is a must for the next game!

Reviewed On: Sep. 13, 2007

My son, now 12, has begged for this recipe for every school or Scout party for at least two years. I have had many teachers, Scout leaders, and kids' parents declare their love for it and beg for the recipe!! We keep the recipe as is BUT at 250 degrees, stirring after fifteen minutes and then each five thereafter, usually for a total of 35 minutes. Key is to scoop liquid from the bottom each time to recoat the pretzels-once the liquid at bottom is gone, they're done! Thinner salty pretzel twists work best for us. A belated bravo for a family favorite!

Reviewed On: Dec. 27, 2005