Southern Living NOVEMBER 2012
Preheat oven to 350°. Stir together pecans, brown sugar, and cream. Spread in a single layer in a lightly buttered 9-inch round cake pan. Bake 20 minutes or until sugar is slightly crystallized, stirring once. Cool in pan 10 minutes; finely chop. Spread mixture in a single layer on wax paper. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until melted, stirring every 15 seconds. Immediately dip two-thirds of each pretzel rod into chocolate, twirling to coat all sides. Roll coated ends of pretzels in pecan mixture. Gently place on wax paper; let stand until chocolate is set. Store in airtight containers 4 days.
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