Ingredients

The following ingredients have 4 Servings
  • 2 pounds large hard pretzels, (rods, twists, or nibblers)
  • 1 1/4 cup  Frank’s RedHot (or other cayenne pepper sauce)
  • 1/2 cup butter, (melted)
  • 2 packets ranch dip mix

Instruction

  • Break all the pretzels into bite-sized pieces. You can cut them with a knife, or leave them in the bag and pound them into pieces. Place the pieces in a large 6 quart crockpot.
  • Melt the butter, and whisk it into the cayenne pepper sauce. Pour the mixture over the pretzel pieces and toss to coat well. Then sprinkle both ranch packets over the pretzels and toss to coat.
  • Lay a long piece of paper towel over the top of the slow cooker and cover it with the lid. Turn on low and slow cook the pretzels for 3 hours, stirring every hour.  The pretzel pieces will seem damp when you first turn off the slow cooker, but they will dry as they cool.
  • Once cooled, store in an air-tight container.