Yesterday I had the pleasure of spending the day at the Denver Zoo with a friend from high school. Nicole and I met when we were in 7th grade. We were close friends in high school, but went to different colleges and slightly drifted apart. We have kept in touch over the years, just not as often as I am sure either of us would have liked. Just over a month ago her family moved to Colorado, about 30 minutes from where we are. We both have boys that are within 6 months of each other in age. It was such a fun day of us catching up, and seeing our boys having a great time together. We already have plans to get together again on Friday! I see lots of fun in our future, and am very excited that our boys will get to be friends.
What does any of this have to do with pretzels? Nothing, but I just had to share These pretzels are an adaption of the Indian Spiced Nuts I made a few months ago. The nuts were such a hit, I wanted to make more snacks with these same flavors. I can’t wait to try a version with popcorn!
Cassie made a Taco version of these pretzels that gave me the idea to try this Indian version. If anyone (aside from my family) will appreciate this version, I know it is Cassie. My 7 year old could barely wait for the pretzels to cool before he wanted to chow down. He loved these, and they have disappeared very quickly from our house. They were super easy to make, and I know I will be making these again and again. These may even become a favorite in his lunch box once school starts.
Make sure to check out the Giveaway going on!
- 4 cups pretzels
- ⅓ cup canola oil
- 1 tsp curry powder
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp cumin
- Preheat oven to 200 degrees. Spread the pretzels in a thin layer on a lined baking sheet.
- In a small bowl combine canola oil and the spices. Pour over the pretzels, and toss to coat. Bake for 60 minutes, stirring every 15 minutes. Allow to cool before serving. Store in an air tight container.