Mix 2-3 pounds of pretzels in a large bowl with most of 1 bottle of Orville Butter popping oil (I always use most of the bottle, but stop when the butter is at the bottom of the label (about 1 inch left in bottle). Pour the contents of Ranch Dressing Mix. And garlic powder, onion powder.
Stir. Cover, (or transfer to large plastic bags with extra room and shake) and mix every so often (every hour or so, it doesn't have to be exact) for 24 hours until oil is absorbed.
1 Packet of ranch dressing mix 20 ounces of mini-twist pretzels
3/4 Cup of vegetable/canola oil
1 tablespoon of dill weed
1/2 teaspoon of garlic salt
1/2 teaspoon of onion powder
1/4 teaspoon of ground cayenne pepper
1/2 teaspoon of kosher salt
Preheat oven to 250. Line a sheet pan with parchment paper for easy clean up. Gently pour pretzels into a large bowl and add remaining ingredients. Stir very gently to mix well, being careful not to break pretzels into little pieces. Pour pretzels onto the sheet pan and spread into an even layer. Place pretzels into the oven and stir every five to six minutes, baking for a total of 25 minutes. Remove from oven and cool. Store in an air tight container
Bake at 250 degrees for 40 minutes, turn over in 10 minutes.For oyster crackers, use 12-16 oz. plain oyster crackers. Bake at 275 degrees for 15-20 minutes. Place on baking sheets and bake. Drain on a brown bag to cool.