Time 40m Yield 20 Number Of Ingredients 8 Steps:
Preheat oven to 250 degrees F (120 degrees C). Stir the popcorn oil, ranch dressing mix, dill weed, garlic powder, lemon pepper, and cayenne pepper in a large bowl; add the pretzels and fish crackers and stir to coat evenly. Spread the mixture onto two jelly roll pans. Bake in the preheated oven, stirring once, until lightly toasted, 15 to 20 minutes. Transfer mixture to a flat surface lined with waxed paper to cool.
Time 40m Yield 20 Number Of Ingredients 8 Steps:
Preheat oven to 250 degrees F (120 degrees C). Stir the popcorn oil, ranch dressing mix, dill weed, garlic powder, lemon pepper, and cayenne pepper in a large bowl; add the pretzels and fish crackers and stir to coat evenly. Spread the mixture onto two jelly roll pans. Bake in the preheated oven, stirring once, until lightly toasted, 15 to 20 minutes. Transfer mixture to a flat surface lined with waxed paper to cool.
Time 15m Yield 32 servings (6 quarts). Number Of Ingredients 6 Steps:
In 2 large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers.
Time 1h5m Yield 12 cups. Number Of Ingredients 5 Steps:
Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. , Pour into an ungreased 15x10x1-in. baking pan. Bake at 200° for 1 hour, stirring every 15 minutes.
