Zesty Cheesy Seasoned Pretzel Chunks

You know what drives me nuts? Tasty flavored snacks that don't have enough of the tasty powder on them. This recipe will satisfy, super cheezy buttery zesty.

1 pound bag of pretzel nibbles (the thumb-sized ones, I used Snyder brand)
Split the pretzels and avoid destroying them. This is a pain to do but makes this much better. It allows the spiced butter mix to soak into the bready parts.

 I do most of them by hand, and the tougher ones I tap on the end with the spiky side of a meat tenderizing hammer.

Break up two sticks of butter into a gallon ziploc bag, and melt butter in the microwave.

Add about half of the seasoning mix:
1 .3 oz container dried dill weed
2 1-oz packets Ranch seasoning
2 ounces nacho cheese powder or white cheddar powder (in stores, found with popcorn seasoning)
1 tablespoon ground coriander powder (this is the BEST part IMO, I add more)
2 teaspoons garlic salt
1 tablespoon onion salt
hot sauce and Worcestershire sauce to taste

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UPDATE:
Have been working on this every weekend since posting.
This is now what I'm using:

• 1 oz nacho cheese popcorn seasoning
• 1 tbsp Zesty Italian dressing powder (copycat)
• 1 tbsp dill
• 1 tsp celery salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coriander
• 1 tsp ground rock salt
• 1 tsp MSG
• all with 6 tbsp butter (3/4 stick) and the same of butter flavored coconut oil

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Mix it around squeezing the bag so it's uniform. It should be medium thick and viscous, something like light pancake batter.

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UPDATE:
Let it soak for 15 minutes or so, despite what I said below. This allows the fat to be absorbed. If it dosen't sit, the flavor powders will absorb the fat and some bready parts of the pretzel will be dry and plain.
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ANOTHER UPDATE:
Then there was the time I used half butter and half duck fat
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Quickly add the split pretzels and shake the bag. I say quickly because if you don't get it all going rapidly, some bits will be oversoaked and others too dry. My trick is to hold the butter bag and pour pretzels from a small enough bowl to dump all at once. Then, blow air into it like a balloon, and shake around until coating is dispersed.

Shake and dump onto foil lined tray, spread out. Lightly sprinkle some of the leftover powder across the top. I sometimes add Montreal Steak Seasoning at this point.  Bake at 220 for 1.5 hours, turning with a spatula every 15 minutes, and sprinkling more powder.

Freshly coated and beginning to bake