Wednesday, September 1, 2010

The Snack to End All Snacks

I have a SIL who is a chef. That is very handy let me tell you because she makes some amazing things. How she continues to be the size of a peanut is beyond me. And personally it isn’t fair. But it is what it is.

Rob, Jana, Deb, Dan 21 Aug 2010  #1See, I look like a giant, food eating blob beside her. Some of us just have to be the blob in the group.

I call her The Chef. She is a genius in the kitchen. You might remember Jana’s Doo Dads. If you haven’t made these then shame on you because they are glorious. I wish that I had some right now. But it is 90F outside and I had to turn the A/C on today so the thought of firing up the broiler isn’t too exciting.

But, I wanted to relay this recipe to you because…….

Well because I love each and every one of you and I want you to be happy and these will make you happy. And addicted to them. Oh so addicted.

You will need…….

IMG_8582AA bag of these. It doesn’t matter what brand you use but you do need the pretzel twists and you need a pound of them. Don’t be stingy.

IMG_8584A You will also need these lovely ingredients. There may be only a few ingredients which by themselves aren’t anything. But together they are mighty! Hear them roar.

IMG_8522AAnd then there is the butter. There isn’t anything that isn’t made better with the addition of butter. And this recipe gets an entire stick of butter. That is half a cup.

Oh. Yum.

IMG_8581ADump all of the pretzels into a large baking pan. It needs to have high sides because you are going to be stirring the pretzels around every once in a while while they cook and you don’t want them jumping off of the baking sheet and into the oven.

Not that I would know about that or anything.

IMG_8585AMelt the butter. Let’s just stop right there for a while and think about it. Melted. Butter.

Oh. Yum.

IMG_8586 Add the Garlic Powder

IMG_8587Add the Celery Salt

IMG_8588Add the Worcestershire Sauce. I have to confess that for the life of me I cannot EVER successfully spell that name right the first time around. And sometimes the second or third.



Oh whatever.

Then you want to mix all those lovely ingredients together and….

IMG_8589Pour them all over the pretzels. Oh yes. And then you want to take some kind of utensil and stir the pretzels all around and let them bath in the lovely mixture. Let them get to know each other and start dating.

IMG_8591  Do not be concerned by the fact that there is a lot of butter in the bottom of the pan. Believe me when I tell you that by the end of the cooking process it will all have been sucked up by those thirsty pretzels.

Then stick the whole thing in the oven at 250F. Set the timer for this amount of time…
IMG_8592Please overlook the absolute filth that seems to be covering my timer. You would think that I was taking part in the taping of “How Clean is Your House” which happens to be one of my favorites. 

At any rate. Let the pretzels bake for 15 minutes and then give them a good stir. Do this again in another 15 minutes and then another and then another. Until you have let them bake for an hour.

And then comes the hard part. After you take them out of the oven and let them cool down you need to put them in an airtight container or bag and…..


Oh I hate to say it.

You may not eat them for 24 hours. I know it will be hard but believe me when I tell you that you and the pretzels will be better for it. They need the time to really meld together. Think of it as a pretzel/butter/spice honeymoon. You wouldn’t disturb the newlyweds on their honeymoon would you?

I didn’t think so.

IMG_8620AAfter 24 hours you may eat to your hearts content. Your heat will thank you.

But your cardiologist might not.

Link –>   Jana’s Pretzel Nibbles  <- Link


  1. EVIL EVIL WOMAN!!! These are by far the most addictive pretzels EVER! MUST. MAKE. THESE!!! Off to the store to get ingredients.....

  2. One additional benefit - the garlic repels the vampires.

  3. I’m making these for a wedding weekend here at the river. So good and do ahead. Yay.


Thank you SOOO much for commenting. We bloggers, of which I am such a minnow in such a big pond, live for our comments.