• 1 pound chocolate
• 2 pounds caramel
• 50 pretzel rods
• parchment paper or silicone mat

Put caramel into a tall microwave-safe glass and melt in a microwave oven. Hold on to the end of the pretzel rod and dip it into the melted caramel. Place on parchment paper or a silicone baking mat and put into the freezer for a few minutes until caramel is stiff. Melt candy coating or melt and temper chocolate in a tall microwave-safe glass. Hold on to the end of the pretzel rod with your fingers and dip it into the melted chocolate, covering the caramel. Set on parchment or silicone mat and immediately sprinkle with chopped pecans.

Recipes and image taken with permission fromAutumn Carpenter's Book, All About Candy Making. All rights reserved.