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 it pairs well with pretzels, at least in my mind.
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 just like Peppermint Crunch and Ranch Crackers do.
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.
Like always, I encourage you to experiment with my recipes.
Make them your own or use them exactly as written.
My whole goal is to get more young people in the kitchen cooking.
Lose the kitchen fear.
No one in my family started as expert cooks, and we are mostly self-taught.
Even my kids have had to make their own kitchen mistakes and I suspect grandkids will do the same.
If you happen to be a frequent blog visitor, you already know that I have had more than one recipe fail and quite a few kitchen “incidents”.
It’s OK, it’s all part of the learning curve!
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………
Took me less than 5 minutes to ruin an entire pan of pretzels once!!
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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.