Toasted Pecan Cranberry Bark

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

Preheat oven to 325F. 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
Source: Reynolds Kitchens