Best Loris Crack Pretzels Recipes

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CRACK PRETZELS - THE MOST ADDICTING SNACK



Crack Pretzels - The Most Addicting Snack image

"Crack" Pretzels are aptly named for their addictive quality. You can't have just one! They have a ton of ranch flavor, but also have a little spice, a little garlic, and a subtly warm cinnamon undertone.

Provided by Kari

Categories     Appetizer     Snack

Time 5m

Number Of Ingredients 7

2 pounds mini pretzels
16 ounces oil (I use Light Tasting Olive Oil but you can use another mild oil like Popcorn Oil, Canola Oil, or Vegetable Oil)
2 teaspoons garlic powder
1 - 2 teaspoons dried dill
1 - 2 teaspoons cayenne pepper (I use the full two teaspoons - if you don't like spice, use one or less.)
1 teaspoon ground cinnamon
1 package dry ranch seasoning

Steps:

  • Combine pretzels, oil, and seasoning.
  • Put it all in a giant ziplock bag or two gallon-sized bags, then shake to coat the pretzels.
  • Let the pretzels sit in the bags for 24 - 28 hours, shaking them a few times throughout the day to make sure they get evenly coated.

Nutrition Facts : ServingSize 26 g, Calories 190 kcal, Carbohydrate 19 g, Protein 2 g, Fat 12 g, SaturatedFat 1 g, Sodium 340 mg, Fiber 1 g, Sugar 1 g

LORI'S "CRACK" PRETZELS RECIPE - (5/5)



Lori's

Provided by á-162246

Number Of Ingredients 8

3 bags of pretzels (about 3 lbs)
1 bottle Orville Redenbachers butter flavored popcorn oil
1 pkg. hidden valley ranch mix
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1/2 tsp. cayenne pepper
1 1/2 tsp. dill weed

Steps:

  • Mix all the seasoning with the oil and stir till blended Pour over the pretzels and stir. Put in roaster at 250 degree oven. Stir the pretzels every 10 min For 1 hour and every 20 min. Store in an airtight container.

SPICY PRETZELS AKA "CRACK PRETZELS"!!!



Spicy Pretzels aka

When my friend gave me this recipe, she called them "Crack Pretzels"...she said they were like crack because you couldn't stop eating them! ha ha! The first time I made these, I thought my husband was gonna make himself SICK eating them!! I am now requested to make them for every get together, every football viewing, &...

Provided by Amber Franks

Categories     Other Snacks

Number Of Ingredients 7

1 regular size bag of pretzel sticks
1 tsp cayenne pepper
1 tsp lemon pepper
1 1/2 tsp garlic powder
1 pkg hidden valley ranch dry mix
3/4 c canola oil
gallon zip lock baggie

Steps:

  • 1. Put pretzels in a gallon zip lock bag. Mix cayenne pepper, lemon pepper, garlic powder, ranch & canola oil together...pour over pretzels in zip lock baggie. It's best if you can leave over night but a couple hours will work, too. I always bag them the night before & cook them the next morning.
  • 2. Spread out on large baking sheet. Bake at 200 for 40 min.
  • 3. .*** My husband likes a real kick to these, so I double the cayenne, lemon pepper, and garlic salt when mixing the spices...He LOVES them like that!!***

SEASONED PRETZELS WITH DILL (CRACK PRETZELS)



Seasoned Pretzels with Dill (Crack Pretzels) image

These spicy pretzels are so addictive we nick named them crack pretzels. Seasoned with dill, popcorn oil and ranch seasoning.

Provided by Maria From Staying Close Home

Categories     snack

Time 50m

Number Of Ingredients 7

1 bag butter snaps, twist pretzels or regular
2 tsp garlic powder
1 pkg 1 oz ranch seasoning packet
1/2 tsp cayenne pepper (adjust for heat)
1 tsp dried dill weed
1 tsp lemon pepper
1/3 c butter flavored popcorn oil

Steps:

  • . Preheat oven to 200°F. Line a baking sheet with parchment paper.
  • Add seasonings to a large ziploc bag. Then add the oil and mix well.
  • Add pretzels and gently coat moving the seasoning around the bag.
  • Let pretzels soak for 20 minutes, turning bag every 5 minutes. (leave in longer for thicker pretzels)
  • Bake for 40 minutes, mixing every 10 minutes. Allow to cool completely then store in a cool dry place in an airtight bag or container

Nutrition Facts : Calories 68 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CRACK PRETZELS



Crack Pretzels image

Provided by Stacey Little | Southern Bite

Time 10m

Number Of Ingredients 5

1 (1-pound) bag small pretzels
1 cup vegetable oil
1 tablespoon garlic salt ((or garlic powder if you're watching your sodium intake))
1 tablespoon dried dill weed
1 (1-ounce) package ranch dressing mix

Steps:

  • Pour the pretzels into a gallon-size zip top bag. In a small bowl stir together the oil, garlic salt, dill, and ranch dressing mix. Pour the mixture over the pretzels and seal the top. Shake to cover the pretzels in the seasoning. Allow the pretzels to marinate overnight, turning the bag 3 to 4 times to get everything coated.

CRACK PRETZELS - BET YOU CAN'T EAT JUST ONE



Crack Pretzels - Bet You Can't Eat Just One image

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

Provided by Chef Shadows

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 ounce ranch dressing mix, hidden valley original Ranch dressing
16 hard pretzels, broken into pieces (1 whole bag)
3/4 cup oil, I use olive
1 tablespoon dried dill weed or 1 sprig fresh dill weed
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt (optional)

Steps:

  • Preheat oven to 275°F.
  • Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
  • Bake for 15-25 minutes at 250°F stirring several times.
  • Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
  • I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.

Nutrition Facts : Calories 243.7, Fat 27.3, SaturatedFat 3.5, Sodium 1.4, Carbohydrate 0.6, Fiber 0.1, Protein 0.2

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