"If you love the taste of onion, you'll love these zesty pretzels," writes Betty Claycomb of Alverton, Pennsylvania. "They're so crunchy and yummy they disappear fast!"
- 1-1/4 cups butter, cubed
- 1 envelope (1 ounce) onion soup mix
- 1 package (16 ounces) chunky pretzels, broken into pieces
- In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat.
- Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container. Yield: 6 cups.
Originally published as Buttery Onion Pretzels in Taste of Home April/May 1993, p66
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