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Wednesday, July 27, 2011

Buffalo Pretzels


 I found the recipe for these yummy pretzels over at Tasty Kitchen.   

I was hosting the July meeting of Crochet Club and thought I'd give them a try!

First off, I have to say that I'm not sure I could have dirtied more dishes making these pretzels!  I am so glad that you all can benefit from the mistakes that I made. 

Ok, so here are my thoughts on this recipe.  #1.  This makes A LOT of pretzels!!  Once I had mixed it all up I realized that I probably should have halved the recipe.  So if you don't want massive amounts of buffalo pretzels you might want to cut it in half or find someone to pawn them off on ;-).  

#2.  These pretzels were good but I really couldn't taste a lot of "buffalo" flavor, which was disappointing.  They definitely taste like ranch though.  Next time I make them I think I will increase the buffalo sauce. 

The Stars of the Show:

Pretzels, Ranch mix, butter, celery salt and buffalo wing sauce.


 This is the first vessel I attempted to use for the pretzels.  Too small.
 Finally I figured out that this 13 x 9 pan was best.  You mix the Ranch, celery salt and buffalo sauce in the melted butter.  Then you pour it over the pretzels and mix mix mix it up.  I'm glad I used this pan and not a bowl because it helped me to be able to get all the pretzels coated. 


 Awww....look who stopped by to steal!


 Once the pretzels are coated you need to put them onto a cookie sheet (or two).  Here is where I ran into another snafoo.  First I tried putting them onto a cookie sheet that had no sides, but the pretzels kept falling off the cookie sheet so I ended up piling them onto smaller cookie sheets with sides.

 Once the pretzels are in the oven you have to stir them every 15 minutes.  Another tip I learned: take the cookie sheets out of the oven while you stir otherwise you will have buffalo pretzels all over the bottom of the oven!

 Buffalo Pretzels
Via Tasty Kitchen

 12 cups Assorted Pretzles 
5 ounces, weight Butter, Melted (1 stick + 1 tbs.)
1 package (about 1 Oz. Packet) Hidden Valley Ranch Dressing Mix 
½ teaspoons Celery Salt 
2 Tablespoons Buffalo Wing Sauce

 Preheat oven to 250ºF and cover a large baking sheet with parchment paper. Pour pretzels in a large bowl and set aside. In a small bowl, melt the butter. Add ranch mix, celery salt and wing sauce. Stir. Pour over pretzels and stir to coat.  Once everything is coated with the melted sauce mixture, pour over the prepared baking sheet and spread out. Bake for 1 hour, stirring every 15 minutes. Cool. 



18 comments:

  1. I followed all your tips, they helped me a lot!! These are delicious, thank you.

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  2. Definitely trying these. I'm a Buffalo fanatical!!!

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  3. Am definitely going to try this! I've got alot of buffalo fans around here!

    Thanks!

    s

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  4. Tried these, they were fabulous! I found that if you put them in a large mixing bowl with a lid, you can shake them to coat them after you've stirred and they all get covered. I agree with the more buffalo sauce comment. Definitely delicious, though! Thank you!

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  5. I do another type of pretzel similar to this and I mix everything in a big garbage bag. You can really get everything coated well and then throw the mess away

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  6. LOVED this recipe! I had ranch dip to dip pretzels in

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  7. I have a chex mix recipe that I converted to microwave and I am going to try this in microwave on medium for 10 minutes, stirring every 2 minutes.

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  8. I am trying these tonight for New Years. One granddaughter loves HOT wings so will spice these a lot. Thanks!

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  9. Hidden Valley use to have a fiesta ranch dip mix too. Loved it, it a little kick. I wonder if using that instead would have more of an impact on the flovor?

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  10. How long do they keep?

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  11. Would you double the buffalo sauce or even more than that?

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  12. I have used a plastic garbage bag to coat crackers before. Very little mess and the kids can help if you tie it shut. Let them roll it around on the kitchen table.

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  13. I would use less butter (too buttery)and more buffalo sauce next time..other than that...LOVE

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  14. I'd like to recommend sour dough pretzel pieces. I use them for similar recipes and the inside part of the pretzel really absorbs the flavor. I can't wait to try this recipe!

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  15. I think I would put some pepper flakes on to add
    a bit more kick.

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  16. I made these for a bunch of college football games in the fall. My family loves them! Thanks for the recipe. =)

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  17. Do 2 1lb bags of pretzels equal 12 cups?

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