08 Nov 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.

Ingredients

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

Directions

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.