Recipe by Southern Living November 2001

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Yield:
about 6 dozen
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Ingredients

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Directions

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  • Melt first 3 ingredients in a heavy saucepan over low heat, stirring constantly. Stir in pecans and pretzels. Drop by tablespoonfuls onto lightly greased wax paper. Cool until hardened. Store in an airtight container in refrigerator up to 1 month.

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