Spicy Ranch Pretzels
These spicy ranch pretzels come courtesy of my good friend Katherine, who has been bringing them to parties, tailgates and just about every gathering imaginable for years. They're salty, spicy, ridiculously easy to make and dangerously snackable. All you need is a bag of pretzels, ranch seasoning, olive oil and cayenne pepper. The hardest part? Waiting for all that flavor to soak in before digging in.
Servings: 12-16
Prep Time: 5 minutes
Cook Time: 6 hours (overnight recommended)
Total Time: 6 hours 5 minutes
Ingredients
1 (16-ounce) bag pretzels
1 (1-ounce) packet dry ranch dressing mix
1 cup olive oil
1 tablespoon cayenne pepper, or less to taste
Instructions
Make the seasoning mixture. In a large gallon-size resealable plastic bag, combine the olive oil, ranch dressing mix and cayenne pepper. Seal the bag and shake or gently massage until the seasoning is evenly distributed throughout the oil.
Add the pretzels. Pour the pretzels into the bag, seal tightly and gently shake or turn the bag until the pretzels are evenly coated.
Let the pretzels rest. Leave the pretzels in the sealed bag for at least 6 hours, turning and gently shaking the bag every few hours to redistribute the seasoning and oil.
For the best flavor, prepare the pretzels a day ahead and let them rest overnight, turning the bag occasionally.
Transfer the pretzels to a serving bowl and enjoy!
Serving Suggestions
Serve With:
Your favorite beer or cocktail
A cheese and charcuterie board
Other game-day snacks
Burgers, brats and BBQ favorites
A bowl of popcorn for a salty snack spread
Storage
Store the pretzels in an airtight container or resealable bag at room temperature for up to 1 week for best quality. Keep them in a cool, dry place to help maintain their crunch.
Maddie's Tip
Make these a day ahead! Katherine swears by giving the pretzels plenty of time to soak up all that ranch and cayenne flavor. Just remember to flip the bag every few hours so the seasoning gets evenly distributed. And if you're not a huge fan of spicy food, start with ½ tablespoon cayenne instead of the full tablespoon.
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