Salted Pecan Pretzel Bark

This sweet-salty candy lasts for a couple of days in an air-tight container… if you can make it last that long! Adapted from Jamie Clark’s recipe.


1 c butter
1/2 c white sugar
1/2 c brown sugar
1/2 bag pretzels, broken up, or approximately 2 cups unbroken waffle pretzels (Superstore Blue Menu Multigrain Waffle Pretzels work brilliantly)
1/2 – 3/4 c chopped pecans
1 T coarse salt


Line large baking sheet (one with edges) with parchment paper.
Spread pretzels evenly on baking sheet.
Sprinkle salt and pecans over pretzels.
Bring butter and both sugars to a boil in a small sauce pan. Boil 3 minutes.
Pour evenly over pretzels. Don’t worry if all of the pretzels aren’t completely covered. The butter mixture will even out during baking.
Bake at 380° for 5 minutes.
Cool. Break into bite-sized chunks.