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.