Cooking with Chef Hanna – Beer Pretzels

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Cooking with Chef Hanna – Beer Pretzels

Jonathan Hanna, Contributor

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When I was younger, my mom would always make a snack called “Beer Pretzels” whenever we had friends and family over at our house. Although they have beer in the name, these savory pretzels have no alcohol in their recipe. Almost as addictive as their namesake, I am going to share with you the recipe for this easy to make snack.

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Ingredients:

  • (1) 16 ounce bag of small pretzels
  • (1) envelope of dry ranch dressing seasoning
  • 1 cup canola oil
  • 2 tbsp dill weed

 

Instructions:

  1. Start by preheating the oven to 215°F and preparing a cookie sheet.
  2. Mix together one envelope of dry ranch seasoning and 2 tablespoons of dill weed with a cup of canola oil in a bowl.
  3. Arrange the pretzels on the cookie tray, being careful to not overlap or make them too close.
  4. Spread the contents of the bowl in a single layer over the pretzels on the cookie sheet.
  5. Bake in the oven for one hour.
  6. Carefully remove the tray from the oven. Allow the pretzels to cool for 30 minutes. After they are cool, serve and enjoy.

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In case you don’t like pretzels, there is also a variety made with oyster crackers.

 

Ingredients:

  • 16-18 ounces of oyster cracker
  • (1) – envelope of dry ranch dressing seasoning
  • 3/4 cup canola oil
  • 2 tbsp dill weed

Instructions:

  1. Start by preheating the oven to 215°F and preparing a cookie sheet.
  2. Mix together one envelope of dry ranch seasoning and 2 tablespoons of dill weed with 3/4 cups of canola oil in a bowl.
  3. Arrange the crackers on the cookie tray, being careful to not overlap or make them too close.
  4. Spread the contents of the bowl in a single layer over the crackers on the cookie sheet.
  5. Bake in the oven for 30 minutes.
  6. Carefully remove the tray from the oven. Allow the crackers to cool for 30 minutes. After they are cool, serve and enjoy.

 

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