Recipe by Valarie
"Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground cayenne pepper
1 1/2 teaspoons
1 (1 ounce) package
dry Ranch-style dressing mix
1 1/2 (15 ounce) packages
This recipe was so easy and great tasting. I took these to a football game. The fans found them more exciting then the game, and we're talking about die-hard fans. I did do one more step to the recipe. It says for you to marinate the pretzels in a zip lock bag. I did mix it in a zip lock bag, but then put them on a cookie sheet and baked them at 250 for about 15 minutes. That way it soaks up all the liquid. Please try it!
I didn't find these pretzels to be spicey or frankly very good at all. They were saltier but no real added flavor. Perhaps more spice powder would work but I don't think I'll be trying this one again.
I have to agree with the previous person in some respects. I liked these pretzels, but couldn't eat very many of them because they were so incredibly salty. I think you could probably cut the garlic salt in half (or more). I also didn't find them to be extremely spicy-hot, just salty. Again, I did like them, but a little went a long way.
These are great! I used a bunch of mini pretzel balls that I'd bought in bulk for this recipe and they worked just as good as mini twists. I cut WAY down on the oil, probably only 1/6 of a cup that I drizzled over the pretzels that I had in a cake pan. I shook them till they were covered, sprinkled the spice mix (that I used Morton's Hot Salt instead of the cayenne in) over top of them and stuck them in the oven at 325 for probably 15 minutes, stirring a few times. These are definitely addicting.
Excellent - everybody loves them. I used garlic powder (not salt) so they weren't too salty. My first batch was WAY too hot. Now I start with 1/4 of the cayenne and add more as needed (I have extra-hot cayenne). Such an easy snack!
Very good pretzels. I have made 2 batches so far so I could give little bags away. I also added extra cayenne pepper and baked for about 15 minutes to dry them out a little bit. Thanks for a great recipe.
Having a hard time with this rating. Can I choose 4 1/2? Next time I will up the Cayenne & use less powdered Ranch. Several bites I had to cringe with the Ranch taste. Once my tongue settled dow I think I liked it. Kind of like the sour stuff my kids like. Used less oil. Cooked mine at 250 stirring a couple of times for at least 30 minutes. Used nuggets & mini. Thanks!
This is a very good recipe for a tasty snack. I only put about 3/4 teaspoon of the cayanne, because I can't handle extreme hot. It turned out great. A bit of hot, but not overpowering. I also found that if you let them sit for more than the 2 hours they aren't so oily. I let mine sit overnight and they were perfect! I will definately make again!!! Thanks!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 148
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A zesty marinade takes store-bought pretzels to the next level of snack heaven.
Sugar, cinnamon, and chili powder give roasted almonds an addictive kick.
This rich and spicy Romesco Pizza is perfect with a tall glass of milk!