Ingredients:
1/2 cup butter, melted ( I use unsalted)
1/4 cup onion soup mix ( this should be equal to one envelope commercially prepared soup mix)
2 -4 tablespoons Worcestershire sauce
16 ounces plain pretzel nuggets ( low salt version is great if you can find it, I’ve also used broken sourdough pretzel pieces)
Directions:
Spread pretzels out in an even layer in 9×13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250 F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Servings: 6-10
Time preparation: 5 min.
Time total: 65 min.