1 large bag (26 ounces) mini pretzels
1 packet (1 ounce) dry ranch salad dressing mix
¾ cup canola or vegetable oil
1 1/2 teaspoons dill weed
1 1/2 teaspoons garlic powder
Place pretzels in a large bowl. Combine remaining ingredients and pour over pretzels. Stir to coat. Pour into a large baking pan. Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes. Store in an airtight container for up to 3 weeks. I put them in a bunch of snack bags. Need snacks? I got ‘em.