It finally feels like winter is here. It’s currently 33˚F outside, and we’re expecting a “winter storm.” I’m not exactly sure what that entails other than me working from home, having a big bowl of soup for dinner, and making seasoned pretzels along the way.
There’s something about seasoned pretzels and homemade chex-mixes that scream the holidays to me. Growing up, my mom and I used to make a worcestershire chex-mix recipe around Christmas time, and I’ve learned that a lot of my friends used to do this as well. Maybe it’s just a Chaska/Chanhassen thing, or maybe it’s not. Or, perhaps you’ve never heard of such a thing, and want to learn more!
The great thing about seasoned pretzels is that they make a tremendously tasty late-night snack. When you use a variety of seasonings to achieve layers of flavors, you don’t need to over-indulge. You only need a handful of these pretzels to satisfy your late-night savory snack attack. Plus, they couldn’t be easier. Here’s how you can make them-
1 bag pretzels, I prefer Snyder’s of Hanover Gluten-Free Mini Pretzels for this recipe
3/4 Ranch seasoning packet (3/4 oz.)
1 tsp. dried dill weed
1 tsp. garlic powder
2 tbsp. olive oil
Preheat oven to 200˚
Line a half baking sheet with foil for easy cleanup & spray with cooking spray
Place pretzels on cookie sheet, then toss with remaining ingredients
Bake for 1 hour, stirring every so often for even cooking
Let cool and enjoy!