1/2 cup - hot sauce (I use Frank’s Red Hot)
1/2 cup - dairy free butter
1 tbsp - worcestershire sauce (I use Annie’s Homegrown vegan worcestershire)
2 tsp - onion powder
2 tsp - garlic powder
1/2 tsp - paprika
1/2 tsp - ground cumin
1 pound bag - of pretzels- regular salted or gluten free
- Preheat oven to 300˚F. Cover a large baking sheet with parchment paper.
- Place hot sauce and butter in a small saucepan over medium heat, and stir until butter is melted. Add the worcestershire and seasonings. Remove from heat.
- Place pretzels in a large bowl. Pour hot sauce mixture over the pretzels. Use tongs to toss to coat evenly.
- Spread pretzels out on the baking sheet in a single layer. Bake for 30 minutes, stirring well every 10 minutes to prevent burning.
- Remove from the oven and let cool on pan. Serve immediately, or store in an airtight container for up to three days.
- When your next snack attack strikes, load up on a couple of handfuls of spicy buffalo pretzels. They’re perfect for game day!