| | Directions | | Mix oil and Lipton soup mix together, set aside. Break pretzels apart into smaller bite size pieces and place into 9 x 13 pans or large cookie sheet with sides. Pour oil mixture over the pretzels and stir to coat thoroughly. Bake at 325° for 10 minutes. Stirring after 5 minutes. |
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| Ingredients | | - |  | 21 ounces Tom Sturgis big pretzels |
| - | | 1 bottle Orville Redenbacher popcorn popping oil |
| - | | 1 package Lipton onion soup mix |
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