It’s all about VARIETY !! I love to play with a recipe and made this variation of the Ranch Pretzels
I made earlier. Keeping with the same taste of that addicting ‘Hurricane Popcorn’, which uses butter and furikake on the popcorn, I decided to do this.
Original recipe posted here.
- 1 container UTZ honey wheat pretzels (or 3-4 pkgs of the Rold Gold)
- 1 cup popcorn oil
- 1/2 pkg Hidden Valley Dressing dry mix
- 1 T garlic powder
- 5 T furikake
- Place pretzels in a 2 gallon Ziploc bag. Add oil and close the bag. Shake or toss the bag until the pretzels seem like they are evenly coated.
- Grind up the furikake in a food processor to make the furikake a finer texture, making it a bit easier to stick to the pretzel. Mix the garlic powder, furikake and ranch dressing mix in a bowl, so that when I add it to the bag, it will be evenly distributed.
- Add the dry ingredients and again shake or ‘massage’ the pretzels. When they again seem evenly coated, place them on a cookie sheet pan or any big pan to let air dry for about an hour. These pretzels hold up their crispiness even in our humidity, so don’t worry, they won’t get stale while they are being air dried. Store in airtight containers.
- Notes: My first batch (yes, I made it several times) used less oil, and the pretzel soaked the oil so fast, that it didn’t give enough ’sticking’ power for the furikake. After it dried, the furikake would fall off so easily. So the proportions that I use now works out better.
Serving Size: 5-8
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Preparation Time: 15 minutes