This spicy ranch pretzel recipe gets a kick from cayenne pepper. These savory snacks are a close relative of spiced crackers. The only real difference here is the choice of spices added in.
I prefer to keep the cayenne pepper out of my spiced crackers, but I think it pairs well with pretzels.
Like all things spicy and salty, these pair great with a cold beer. I like to serve these when we are having a few folks over to watch football games.
These also make a great hostess gift.
Because of the cayenne, this could prove to be a bit too spicy for kids. Feel free to leave it out. You can add whatever extra spices you might like too.
As a matter of fact, here is a tip for this recipe; If you like “toastier” pretzels, just allow them a longer time in the oven.
Watch closely though, they can go from toasty to burnt in a matter of minutes. Ask me how I know………
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- 1/2 cup oil
- 3 tbsp dry ranch dressing or 1-ounce packet
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon cayenne pepper
- 16 ounces pretzels any shape
- In a large mixing bowl, add all ingredients except pretzels.
- Mix well and set aside.
- Preheat oven to 250 degrees F.
- Mix pretzels a few times while waiting for the oven to preheat.
- Once the oven is preheated, pour into a baking pan and spread into an even layer. Set the bowl aside without washing the bowl.
- Place in oven and bake for 15 minutes.
- Remove from oven and stir, making sure to mix back in any oil or spices on the bottom of the pan.
- Bake for another 15 minutes.
- Pour crackers back into original mixing bowl and stir well to pick up any spices or oil left in the bowl.
- Set aside to cool.
- Once pretzels are completely cooled, place into an airtight container.
- If you like “toastier” pretzels, just allow them longer time in the oven. Watch closely though, they can go from toasty to burnt in a matter of minutes.