Spicy Pretzels

• 1 ½ pounds pretzel sticks or nuggets
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 envelope ranch salad dressing mix
• 1 cup canola oil

Place the pretzels in a very large bowl. Sprinkle the cayenne pepper, onion powder, garlic powder, and dressing mix over the pretzels. Add the canola oil and stir until combined. 

Let stand for 15 minutes and stir to coat. Let stand for 45 to 60 minutes longer, stirring every 15 minutes until the oil and spices are absorbed. Store in sealable plastic bags or air-tight containers. 

Serves 10 to 12.  

Almond Brittle

• 1 cup (2 sticks) butter
• 1 cup sugar
• 2 tablespoons light corn syrup
• 2 cups sliced almonds

Coat the shiny side of an 18×30- inch piece of foil with butter.

Melt 1 cup butter in a saucepan and stir in the sugar, corn syrup, and almonds in the order listed. Cook over medium-low heat until the mixture reaches 300 to 310 degrees on a candy thermometer or is a deep caramel color, stirring constantly.

Pour onto the prepared foil and press with the bottom of the buttered glass pie plate until the mixture is as thin as possible. Let stand until cool. Peel off the foil and break the brittle into bite-size pieces. Store in an airtight container.

Serves 8 to 12.