Toasted Pecan Cranberry Bark

Source: Reynolds Kitchens - used with permission

Reynolds Parchment Paper
1 cup pecan halves
1 (20 ounce) package vanilla candy coating, chopped
3/4 cup dried cranberries
1/4 teaspoon ground nutmeg

Heat oven to 325 degrees F. Line a cookie sheet with Reynolds Parchment Paper. Place pecans in a single layer on parchment-lined cookie sheet. Bake 10 to 15 minutes or until lightly toasted, stirring once. Place cookie sheet on a rack to cool pecans.

Melt candy coating in a microwave-safe bowl in microwave oven following package directions. Remove from microwave; stir in toasted pecans, cranberries and nutmeg. Spread mixture 1/4-inch thick on parchment-lined cookie sheet. Refrigerate until cool; break into 1 1/2–inch pieces.

Number of servings: 4-8