In a saucepan, melt the butter, garlic and essence.
Stir and mix until boiling.
Place the pretzels in a large bowl.
Drizzle the butter mixture over the pretzels and coat as best you can.
Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
GREAT with ice cold PEPSI (or beer if you must!).
Mix first 5 ingredients until well blended.
Place broken pretzels or small pretzels in a gallon size ziplock bag.
Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated.
Pour coated pretzels onto foil lined baking sheet.
Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes.
Allow to cool, store in ziplock bag.
Enjoy!
Preheat oven to 350 degrees F (175 degrees C).
Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet.
Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes.
Melt white chocolate in microwave or double boiler.
With tongs, dip pretzels, one at a time, in chocolate.
Let chocolate run off back into pan.
Place dipped pretzels on wax paper to cool. Melt the semi-sweet chocolate.
Cool several minutes.
Use a plastic bag with the tip snipped off or a large spoon. Drizzle chocolate over coated pretzels.
Chill.
Melt white chocolate in microwave or double boiler.
With tongs, dip pretzels, one at a time, in chocolate.
Let excess chocolate run off back into pan.
Place dipped pretzels on waxed paper to cool; chill to harden slightly.
Melt the semi-sweet chocolate; cool several minutes.
Using a pastry bag with small round plastic tip (or a plastic bag with the tip snipped off or a large spoon), drizzle dark chocolate squiggles over coated pretzels.
Immediately sprinkle with nuts, if desired.
Chill.
Preheat an oven to 275 degrees F (135 degrees C).
Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Melt morsels and vegetable oil.
Dip pretzels into butterscotch mixture.
Place pretzels on waxed paper to dry.
ill stick.
Place the coated pretzels in the refrigerator to harden
Preheat oven to 200 degrees F (95 degrees C).
In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.
Pretzels:
Melt 1/2 package almond bark, stirring constantly. Dip pretzels and place on wax paper to dry.
Melt almond bark over low heat, stirring constantly.
Dip pretzels; place on wax paper and refrigerate until hard.
Prepare a baking sheet, lined with foil or waxed paper.
In a microsafe bowl, combine the chocolate, cayenne and shortening.
Microwave on 50% power for 1 minute, remove and stir.
Continue this process in 10 second increments until mixture is blended and smooth.
Using a skewer, dip each pretzel one at a time into chocolate mixture making certain to coat each side.
Place coated pretzels on lined baking sheet.
Refrigerate until chilled.
Melt candy coating in microwave.
Dip pretzels, cherries with stems, large fresh strawberries or other fruit.
Place on wax paper.
Chill for 30 minutes. Store, covered, in refrigerator.
ag). Add pretzels and toss until they're uniformly coated. Allow to
o 200 degrees.
Place pretzels in a large roasting pan
Place sugar, salt, and pretzel bits in a heavy pan. Cook over high heat, stirring constantly.
Coat the preztel bits with browning sugar.
Once all the sugar has begun to caramelize, lower the heat to medium. Add butter in small pieces, and throw in the dash of vanilla.
Stir for a few minutes until butter is absorbed and pretzels are coated. Spread on a lined or greased cookie sheet to cool.
In small bowl, add Lawry's seasoned salt and Worcestershire sauce to melted margarine; mix well.
Pour Chex cereals, nuts and pretzels into large resealable plastic bag.
Pour margarine mixture over cereal mixture inside bag.
Seal top securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool. Store in resealable plastic bag or airtight container.
Makes 9 cups.
ugar after face has been coated with butter.
Sour cream
In a small microwave-safe bowl, melt margarine on High.
Add seasoned salt and Worcestershire sauce; mix well.
Pour cereals, nuts and pretzels into 2 gallon resealable plastic bag.
Pour margarine mixture over cereal mixture.
Seal top of bag and shake until pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool.
Store in airtight container.
Melt butter, salt and sauce in small bowl; mix well.
Pour cereal, nuts and pretzels into 2 gallon plastic bag.
Pour butter mixture over cereal mixture.
Seal top of bag and shake until evenly coated.
Pour bag contents into large bowl, microwave on High for 5 to 6 minutes, stirring every 2 minutes.
Spread on paper to cool.
Store in airtight container.