- Line a baking sheet with parchment paper. Set aside.
- In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns a light amber colour. Off the heat, gradually add the cream. Beware of splattering. Cook over medium heat until the temperature reaches 117 °C (242 °F).
- Add the butter and stir until melted. Transfer to a bowl. Let cool. Cover and let cool to room temperature, about 5 hours or until the caramel is firm.
- Spread the pretzels on the baking sheet. Using two lightly oiled teaspoons, place 5 ml (1 teaspoon) of caramel in the centre of each pretzel. Place a pecan half on the caramel, pressing lightly. With a spoon, drizzle the chocolate over the pretzel bites. Let cool completely, about 30 minutes or until the chocolate is firm. Store in an airtight container at room temperature for about 1 week, separating each layer with a sheet of parchment paper.
If your caramel seems too soft, press the bottom of the bites in crushed pretzels to prevent them from sticking to the serving platter.