Appetizers & Starters |
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Snippy Snaps Spiced Pretzels – 2013
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Note: I also baked some, like Chex Mix, but it didn't seem much different to me. However, if you do, you can bake it for 30 minutes at 225 degrees, stirring every 15 minutes.
- 16 oz. pretzels
- 1/3 cup olive oil (the original recipe was 3/4 cup, but that seemed like a lot to me)
- 1 to 1 1/2 teaspoons cayenne pepper
- 1 teaspoon lemon pepper
- 1 to 1 1/2 teaspoons garlic powder
- 1 teaspoon ground mustard
- 1 pkg Hidden Valley Dip mix (powdered)
PREPARATION
- Pour the pretzels into a 1 gallon Ziploc bag.
- Combine the remaining ingredients and pour over the pretzels.
- Seal the bag and toss until all of the pretzels are coated.
- Toss once every 15 minutes for 1 hour.
Note: I also baked some, like Chex Mix, but it didn't seem much different to me. However, if you do, you can bake it for 30 minutes at 225 degrees, stirring every 15 minutes.
