Slow Cooker Taco Pretzels
Plain pretzels get a serious upgrade with a quick toss in seasoned browned butter before the slow cooker turns them into an irresistibly crisp party snack. Taco pretzels are easy to make, perfect for feeding a crowd, and just as welcome as a homemade gift as they are on game day.
Servings 16
Calories 145kcal
Ingredients
- 16 ounces mini pretzel twists about 10 cups
- ⅓ cup browned butter
- 3 tablespoons taco seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle powder optional
- 1 teaspoon Worcestershire sauce optional
Instructions
- In a large bowl, combine the melted browned butter, taco seasoning, garlic powder, onion powder, smoked paprika, Worcestershire sauce (if using), and chipotle. Stir until well blended.
- Add the pretzels and gently toss until they're evenly coated.
- Transfer the pretzels to a 5- to 6-quart slow cooker.
- Place a clean dish towel over the top, under the cover.
- Cook on LOW for 1½ to 2 hours, stirring every 20 to 30 minutes.
- If your slow cooker tends to run hot or trap a lot of moisture, prop the lid open slightly with the handle of a wooden spoon to allow steam to escape.
- Spread the pretzels in a single layer on parchment-lined baking sheets and let cool completely before storing in an airtight container.
Notes
Storage
Store the cooled taco pretzels in an airtight container at room temperature for up to 2 weeks. Keep them away from heat and humidity to maintain their crunch. If they lose a little crispness, spread them on a baking sheet and bake at 250°F for 5 to 10 minutes, then cool completely before storing again. I don't recommend freezing.Nutrition
Calories: 145kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 425mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
