Lorraine Eaton of The Virginian-Pilot had this recipe in one of her columns way back in September 2011 and I saved it all this time. I had a crocheting class that I taught a few nights ago (almost a total flop, not going to talk about it) and I made these the night before because I wanted them.
Most of the commenters on her page didn't approve of the recipe name or title of her column, because of the drug implications. I thought it was funny and witty, because truthfully, these little suckers are hard to keep your hands off of. We kept passing the bowl around the table last night, saying. "Get these things away from me! I don't need anymore." But when the bowl made itself back around to each of us, we were dipping into it for more.
- 2 pounds Rold Gold pretzels -- I just bought 1 lb
- 1 bottle Orville Redenbacher popcorn oil -- I couldn't find any popcorn oil at my store that wasn't butter flavored, and I hate, hate, HATE the way artificial butter flavoring smells. I substituted this with 1 1/2 sticks of melted unsalted butter.
- 2 teaspoons garlic salt
- 1 teaspoon dill weed
- 1 pack dry ranch dressing mix
I thought these were pretty damn good. I heard a good variation on this recipe from someone taking the class: oyster crackers with the same kind of seasonings and then baked. Wow, that sounds too good to not try one of these days!