Just enough salt to balance the small kick of heat from the rooster sauce with a touch of sweet from the maple syrup. I’ve given these in plastic bags for Christmas presents to very happy gift-getters.
Make sure you stir the pretzels in the sauce to evenly coat them before popping them in the over. I’ve made these in bulk in a large turkey pan and also on cookie sheets. The cookie sheets seem to work better as you have a thinner layer of pretzels.
1/2 Cup olive oil
One 2-ounce packet ranch dip mix
1/2 Teaspoon garlic powder
1/4 Cup maple syrup, warmed
3 Tablespoons Sriracha
One 16-ounce bag pretzels
Preheat the oven to 200 degrees.
Whisk together the olive oil, ranch mix, garlic powder, maple syrup, and Sriracha together in large mixing bowl.
Once well mixed, add the pretzels and toss until all pretzels are well coated. Spread out on cookie sheets or baking pans (it will likely take at least 2 pans, the more spread out the better!). Place in the oven and bake for 1 hour, 10 minutes, stirring every 10-15 minutes so the pretzels remain coated and don’t get stuck together.
Remove from the oven and put on paper towels to cool and soak up any extra oil that may remain.