The Best Pretzels You've Ever Had - Savory & Sweet

A savory treat from my mom, original recipe from Bampa's brother Kim. These never sit around for long when they arrive from Grandma's treats stash.

No Bake Savory Pretzels

Ingredients

30 oz pretzels
12 oz butter flavored oil
1/4 cup Parmesan cheese
1 tsp garlic powder
1 tsp Cajun seasoning
1 oz packet powdered Ranch salad dressing mix

Instructions

1. Spread the pretzels evenly on a cookie sheet
2. Whisk together the oil, ranch dressing, garlic powder & cajun seasoning
3. Pour the mixture over the pretzels in the pan and stir to coat
4. Sprinkle w/ grated parmesan cheese and stir
5. Bake for approximately 3 hours, stirring every 15 minutes

Why we love it

I can't EXACTLY explain it, other than to say - once you start, you just can't stop. These leave us grabbing for just one more, and licking our fingers and sad when they're suddenly gone. How did they all disappear QUITE that fast???

   

Next Up...

I've only made this a couple of times but we all loved it. I've vowed to only make this for group events because I don't want us to eat the whole delicious batch ourselves, it's just so rich!

Original recipe from Mel's Kitchen Cafe

Irresistible Chocolate Toffee Pretzels

Ingredients

Half a 1 lb bag of mini pretzels, broken into pieces
2 Sticks butter
1 cup packed light brown sugar
18 oz semisweet chocolate chips (1 and a half 12 oz bags)
Sea salt

Instructions

1. Preheat oven to 375. Line a cookie sheet with parchment paper, cover with a layer of the broken pretzel pieces.
2. In a medium saucepan on medium heat, add the butter and brown sugar. Once the mixture starts to bubble, set a timer for 3 minutes and allow to simmer without stirring. After 3 minutes, pour the hot caramel mixture over the pretzels in back and forth motion to cover the pretzels. A few bare spots are ok, it'll all bake together in the end.
3. Bake for 5 minutes, then spread the chocolate chips evenly over the pretzels. Put the pan back in the oven to help the chocolate melt. Once it's all melted, remove from oven, sprinkle with sea salt.
4. Refrigerate until set. Once it's all cooled, break into bite size pieces. (After it's set, you don't have to refrigerate any further.)

Why we love it

Buttery, crunchy, salty, sweet. Of COURSE we love it!