- Lorenzo Delmonico born (1881)
- 1/2 Cup olive oil
- One 2-ounce packet ranch dip mix
- 1/2 Teaspoon garlic powder
- 1/4 Cup maple syrup, warmed
- 3 Tablespoons Sriracha
- One 16-ounce bag pretzels
My mother made spicy pretzels every year around the holidays. A container would rarely last longer than a day or two in the house before being completely devoured. I think when I was about 15 I convinced her that she should (a) make more of them and (b) make them more frequently throughout the year. That little persuasion is, to this day, one of my proudest moments in life. This recipe isn't my mother's; it is, instead, a twist on her brilliance. And, I think I did a damn good job. Try it, you'll be satisfied! (Or your money back!)
Preheat the oven to 200 degrees.
Whisk together the olive oil, ranch mix, garlic powder, maple syrup, and Sriracha together in large mixing bowl. Once well mixed, add the pretzels and toss until all pretzels are well coated. Spread out on cookie sheets or baking pans (it will likely take at least 2 pans, the more spread out the better!). Place in the oven and bake for 1 hour, 10 minutes, stirring every 10-15 minutes so the pretzels remain coated and don't get stuck together. Remove from the oven and put on paper towels to cool and soak up any extra oil that may remain. Enjoy!
Note: For a spicier mix, increase the amount of Sriracha!