Spicy Pretzels... two ways.

Once upon a time, I would block off a night or two to make all sorts of happy Holiday treats before Christmas.  But this year, besides being crazy busy, I am trying to stay away from all the sweets.  Oh, I am sure I'll get to sample some fudge and chocolate covered cherries at some point, but I'm not making them and I'm not keeping a stash in the house.

However, there is one thing I have to make.  Spicy pretzels.  I gave some to Isabelle's teacher last Christmas (when she was Olivia's teacher) and she requested that I send some for their Christmas party at school this year. 

My boss also makes spicy pretzels, but uses a different recipe, so I thought I'd share both of them with you.  They're addicting either way.

For either recipe you will need a bag of mini pretzel twists.  The larger ones will work as well and probably the thin pretzel sticks, but I don't think the thicker rod type will work well.  Dump the whole bag into a large roasting pan or split it into two smaller pans.  Set the oven to 200* or the lowest your oven will go (my lowest setting is 240* and it works fine).

In a small bowl, mix one of these two sets of ingredients:

Mine

1 cup of vegetable oil

1 packet of dry Ranch dressing mix

1 tsp cayenne pepper

1 tsp garlic powder

My boss'

1 cup of vegetable oil

1 packet of dry Italian dressing mix

1 tsp lemon pepper seasoning

1 tsp garlic

Pour the oil mixture over the pretzels and toss to coat.

Bake for 2 hours, stirring the pretzels every half hour or so.  Allow to cool (but they do taste really good warm) before storing.

I made two batches and filled up six 2lb treat tins (not that it's 2lbs of pretzels.... but I'm sure they hold 2lbs of something....).