Once again my resourceful cookbook, The Cooking Mom by Amy Hanten, came to the rescue as I prepared for a trip to the North woods. Around the 4th of July each year we head up to visit some family in what I would call the deep, dark woods. I wanted to bring something that traveled easy and could be served to a crowd. I thought these were amazing.
2 bags (16 ounces) small pretzels
1 packet (1 ounce) dry ranch salad dressing
3/4 cup vegetable oil
1 1/2 teaspoons dill weed
1 1/2 garlic powder
Place the pretzels in a large bowl. Combine remaining ingredients and pour over pretzels. Stir to coat. Pour into a large baking pan. Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes. Store in an airtight container for up to 3 weeks. According to Amy, she puts them in a bunch of snack bags. I put mine in a big gallon bag to take on a road trip.
These are great just for a snack or paired with beer dip.