Spicy Corn Pretzel Crisps Recipes

Steps:

• In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
• Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

Steps:

• In a small bowl, combine the melted butter, salt and pepper. In a large bowl, combine the popcorn and crushed Pretzel Crisps®. Pour the butter mixture over and stir to mix.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
• Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
• Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.

Steps:

• Grill corn on the cob. After cooling, cut corn off the cob. Finely chop jalapeño pepper.
• Top a Garlic Parmesan Pretzel Crisps® with corn, jalapeño pepper and crumbled Cotija cheese.

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

Steps:

• Place 9 Pretzel Crisps® in a single layer around the outside edge of an 8-inch pizza stone or ovenproof dish. Fill the center with the remaining Pretzel Crisps®. Top crisps evenly with garlic and artichoke pieces. Place small dollops of lemon hummus and pesto over crisps and then sprinkle with Peppadew peppers and vegan alternative mozzarella. Bake at 350°F for 10 minutes or until lightly browned. Remove from oven and serve warm.

Steps:

• Combine sugar and butter in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add egg, corn syrup, water and vanilla; beat until well mixed.
• Reduce speed to low; add all remaining ingredients except almonds.
• Beat until well mixed.
• Divide dough into thirds.
• Shape each third into 1/2-inch thick squares.
• Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours).
• Heat oven to 375°F
• Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle.
• Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.
• Place 1 inch apart onto ungreased cookie sheets.
• Lightly press almonds into center of each cookie.
• Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set.