Texas Sweet Heat - Caramel Pretzles

• 1 stick unsalted butter (plus some for buttering the cookie sheet)
• 1 cup light brown sugar
• 1/2 teaspoon salt
• 1/4 cup light corn syrup
• 1/2 teaspoon Chinese 5 spice powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon baking soda
• 3 cups pretzles
• 1 cup pecan halves

1. Preheat the oven to 200. Cover a cookie sheet with foil and butter it. Spread the nuts and pretzles on to the sheet.
2. Bring the butter, sugar, salt, corn syrup and spices to a simmer. Simmer for 5 minutes, stirring occasionally - I recommend a non-stick saucepan for this. Turn OFF the heat, and stir in the baking soda.
3. Pour the sugar over the nuts and pretzles and stir - get it evenly distributed and spread over the cookie sheet.
4. Put the sheet in the oven and bake for an hour, stirring and re-spreading 3-4 times while they bake.
5. Remove from the oven and spread out on parchment paper to dry. Try to keep your hands OFF them (good luck!) for a few hours until they have dried and are nice and crunchy.
6. Movie time!!!!!!

unsalted butter, light brown sugar, salt, light corn syrup, cayenne pepper, baking soda, pretzles, pecan halves

Taken from food52.com/recipes/3111-texas-sweet-heat-caramel-pretzles (may not work)