Original Pretzel Crisps® or Original Pretzel Crisps Minis®
Pecans, Chopped
2 Cups Sugar
12 Tablespoons Water
8 Tablespoon Butter
1/2 Cup Heavy Cream


  1. Line a 9X9 baking sheet with parchment paper and spread the chopped pecans and Pretzel Crisps® out on it. Set aside.
  2. Prepare the caramel by combining the sugar and water in a saucepan over medium low heat. Stir the mixture until the sugar has dissolved and then increase heat to high. Stir the mixture occasionally by giving the pot a swirl but avoid stirring the mixture directly.
  3. After a couple of minutes the mixture will start to bubble and darken in color. As soon as the mixture begins smoking, add the butter and heavy cream. The mixture will bubble heavily and then you can whisk to combine and set it to the side to cool.
  4. Once the caramel has cooled, pour it over the pecans and Pretzel Crisps ®on the baking sheet. Chill the bark until hard and then move the parchment paper to a cutting board and break apart the bark with a knife to serve.