PRALINE BARK

DIRECTIONS:

Step 1

Mix Brown Swerve, granulated Swerve, heavy cream, butter, water and salt in a heavy-bottomed saucepan.

Step 2

Cook over low heat, stirring constantly for about 8 minutes with a wooden spoon, until sugar dissolves

Step 3

Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer.

Step 4

Remove pan from heat and stir rapidly until mixture thickens. Pour mixture into a parchment paper lined 9x13 pan. Place in refrigerator overnight.

Step 5
Gently cut into squares/bark pieces.

Makes about 15 pieces.