TronCarter
Well-Known Member
Here is my favorite recipe for a salty, spicy garlicy snack that goes well with a homebrew.
I have been working on this recipe for a while and think I have it right where I want it. I never really took the time to name them, but after my co-workers tried them, they kept stopping by my office and asking me if I "had any of those pretzel things", and the name just stuck.
Ingredients:
16oz bag or Snyders Sourdough Nibblers
2 packets of dry ranch dressing powder
2 rounded teaspoons Lawry's Garlic Salt
2 rounded teaspoons Ground Cayenne Pepper
1/2 teaspoon garlic powder
1/8 teaspoon cumin (optional)
1/8 teaspoon paprika (optional)
1 cup vegetable oil
1 cup dry roasted peanuts
Start by dumping the bag of pretzels in a large mixing bowl. With the heel of your hand, smash them up a bit. I don't try to make powder out of them, but at least most of the whole pieces should be broken at least in half. Add the peanuts.
In a separate bowl mix together the rest of the ingredients. Stir with fork or whisk until no clumps of powder remain. I refer to this mixture as "the gravy".
Pour the gravy over pretzels and peanuts and stir until all dry spots have been covered. If there are still some dry spots that just won't go away, you can add a bit more vegetable oil. The idea is to get all of the pretzels and peanuts coated, but not have a lot pooling up in the bottom of the bowl. I usually use a plastic pancake flipper for stirring. Don't bother washing it yet, you will need it later. Now is a good time to preheat the oven to 250F.
Once the oven is up to temperature, give the mixture another stir and pour it all into a large cake pan (something like 9 x 13) with sides. A cookie sheet will create a big mess, so save yourself the headache and go with the cake pan right off the bat. Use a bowl scraper or spatula to scrape all of the remaining gravy out of the bowl and on to the pretzels.
Bake for 1 hour, taking them out every 15 minutes to give them a good mixing. Use the pancake flipper to scrape up the gravy that is on the bottom and mix it back into the pretzels.
After an hour, take them out of the oven and let them cool in the pan. Once completely cooled, they can put into a tin or ziplock bag to keep them from going stale.
For an added kick (if you like spicy), you can sprinkle some additional cayenne pepper on the top of the cooling mix.
The usual reaction I get to first time eaters is that they try a handful and usually say "Wooooh, that's spicy" but then in a minute or two are grabbing another handful, and another, and another.
They have been very successful for me, and I hope you love them too.
If a few of my friends are over and we are drinking some homebrew and watching the game, I, as they say, can't keep 'em in stock.
Tron
I have been working on this recipe for a while and think I have it right where I want it. I never really took the time to name them, but after my co-workers tried them, they kept stopping by my office and asking me if I "had any of those pretzel things", and the name just stuck.
Ingredients:
16oz bag or Snyders Sourdough Nibblers
2 packets of dry ranch dressing powder
2 rounded teaspoons Lawry's Garlic Salt
2 rounded teaspoons Ground Cayenne Pepper
1/2 teaspoon garlic powder
1/8 teaspoon cumin (optional)
1/8 teaspoon paprika (optional)
1 cup vegetable oil
1 cup dry roasted peanuts
Start by dumping the bag of pretzels in a large mixing bowl. With the heel of your hand, smash them up a bit. I don't try to make powder out of them, but at least most of the whole pieces should be broken at least in half. Add the peanuts.
In a separate bowl mix together the rest of the ingredients. Stir with fork or whisk until no clumps of powder remain. I refer to this mixture as "the gravy".
Pour the gravy over pretzels and peanuts and stir until all dry spots have been covered. If there are still some dry spots that just won't go away, you can add a bit more vegetable oil. The idea is to get all of the pretzels and peanuts coated, but not have a lot pooling up in the bottom of the bowl. I usually use a plastic pancake flipper for stirring. Don't bother washing it yet, you will need it later. Now is a good time to preheat the oven to 250F.
Once the oven is up to temperature, give the mixture another stir and pour it all into a large cake pan (something like 9 x 13) with sides. A cookie sheet will create a big mess, so save yourself the headache and go with the cake pan right off the bat. Use a bowl scraper or spatula to scrape all of the remaining gravy out of the bowl and on to the pretzels.
Bake for 1 hour, taking them out every 15 minutes to give them a good mixing. Use the pancake flipper to scrape up the gravy that is on the bottom and mix it back into the pretzels.
After an hour, take them out of the oven and let them cool in the pan. Once completely cooled, they can put into a tin or ziplock bag to keep them from going stale.
For an added kick (if you like spicy), you can sprinkle some additional cayenne pepper on the top of the cooling mix.
The usual reaction I get to first time eaters is that they try a handful and usually say "Wooooh, that's spicy" but then in a minute or two are grabbing another handful, and another, and another.
They have been very successful for me, and I hope you love them too.
If a few of my friends are over and we are drinking some homebrew and watching the game, I, as they say, can't keep 'em in stock.
Tron