Cajun Pretzels

I have to admit I was inspired to start blogging after seeing Julie and Julia, but I'm not a food blogger, and I'll never pretend to be one. This post is mostly a recipe for me to remember how to make this zesty snack food that my friend, Lori gave out as part of her Christmas gift this year.

We "javelled"(as the Little Ballerina says) the gift bag of Cajun Pretzels in a matter of minutes. They're that tasty, have a nice kick, and are thoroughly addictive. They make a great gift all packaged and pretty, but I plan to make them for our next Poker Night. I think our guests will appreciate munching on these rather than the worms I served them last time. And, the heat will go great with a frosty Corona with lime...or two or four.

Cajun Pretzels

1/2 teaspoon dill weed

1 cup vegetable oil

1 Tablespoon ground red pepper*

1 Tablespoon Heinz 57 sauce

1 package Hidden Valley Ranch dressing mix

2 lbs pretzels**

*I used only about 1 1/2 teaspoons of cayenne pepper and they were plenty spicy for our wimpy tastes.

** Any kind will work, but we really like the thicker pretzel sticks. Not the logs, though. 

  * The Heinz 57 Sauce is not pictured. I borrowed the tablespoon from Lori.

1. Whisk all of the ingredients except the pretzels in a bowl.

2. Pour mixture into large Ziploc bag. Add 1 lb. of pretzels and shake to coat.

3. Spread pretzels out onto a baking sheet no more than 2-3 deep. Do not dump the bag onto the tray because you need the extra liquid to remain in the bag to coat the next batch.

4. Repeat steps 2-3 using the remaining liquid in the Ziploc bag.

5. Bake at 250 degrees for about 1 hour. Stir after 30 minutes.

6. Let cool. Dump into a bowl and enjoy. Or store in an airtight container.