Cocktail Hour Nibbles

My great auntie is 93-years-old.  She hails from a time when the cocktail hour was sacred and she still, to this very day, adheres to the hour’s tradition.

I love to call her right after she has mixed her Martini and is relaxing.  That’s when the magic happens. My aunt is a northern gal and she calls New York home.  I was raised in West Texas and call all of Texas my home.  Our choice of cocktails is reflected in our geography.

Auntie is a Martini fiend.  Period.  No deviating.  A Gin Martini woman.  None of this vodka nonsense. I am a bit more flexible.

Given the opportunity of choice, I will almost always pick between a Bourbon and Coke or, more times than not given the extreme temps in Texas, I will opt for an ice cold beer, right from the bottle, thank you very much.

A good and decent cocktail hour includes not only something delicious to drink, but something small and satisfying to nibble on, as a ying to the alcohol’s bracing yang. Enter the Spicy Pretzel. While these take two hours to slow-roast in the oven, you must trust me when I tell you they are worth the effort.

They are simple, yet elegant.

Spicy Pretzels

Calories per serving: Worth It


  • 1 package mini-pretzels (14-16 ounces)
  • 1 cup canola oil
  • 1 Package dry Ranch Dip mix (or 2 tbsp. if you buy the larger container)
  • 1 tsp. garlic powder
  • 1/2 tsp. Cayenne pepper


  1. Measure the oil into a measuring cup and add all ingredients. Whisk together until full mixed.
  2. Place pretzels in a roasting pan that is at least two inches high (for mixing purposes) and pour oil mixture over entire pan. Mix with a spatula until all pretzels are coated.
  3. Place in over heated to 200°.
  4. Cook for two hours, stirring pretzels every 15 minutes to prevent burning.
  5. Cool, prepare a libation and enjoy.

Share these with others at your own risk.  Highly addictive.  Brings out the hog in many.

To make matters worse, this is what I did the last time I made them:

Spicy Pretzels

If you really want to know what I dipped that Spicy Pretzel in, GO HERE.

CAVEAT: go at your own risk.  Contents therein are just as addictive as the SP.

Don’t say you weren’t warned.

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~


  1. LOL thanks for visiting my blog and my visit to yours has me cracking up and bookmarking to come back! 🙂

    • Mrs. Tucker says:

      Ah, I love to know that folks got a laugh from visiting here! SUCCESS! Thanks for coming and come back soon!

  2. Oh my, these sound amazing. And I’m kinda jealous I don’t have an auntie like yours, she sounds awesome!

    • Mrs. Tucker says:

      When I make them, I stash a baggie out of the way just for me. They disappear so quickly, I gotta take drastic measures. (And my auntie rocks it!)

  3. I make these pretzels with dill instead of Ranch or the recipe you used but with crackers instead of pretzels. Either way, delish! Also, cocktail hour is something we got used to while living in England, except there were no cocktails per se, instead, you have a sherry before dinner. Unless it was Christmastime, then you have sherry anytime during the day as long as it was accompanied by mince pies. 😉

    • Mrs. Tucker says:

      You made me lol! SHERRY ALL DAY! I think the cocktail hour is a slow-your-jets sophistication that needs a revival. Perhaps I will make it my official platform.

  4. Oh how I would LOVE to have cocktail hour with your great auntie!! The stories she could tell! One of my favorite snacks with cocktails is pretzels actually. I’m pinning this recipe for future use! 🙂

  5. Pristine @ New Kid on the Loch says:

    Oh my gosh. These sound amazing! I think I’ve had similar ones made with saltines but I will have to make these for sure. So easy. Thanks for sharing!


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