Toffee Pretzel Crunch, and A Nice Soak in the Tub!

This was a new recipe we tried this Christmas it was pretty darn tasty. We thought some of you might enjoy trying it for your New Years party!

Toffee Pretzel Crunch

1 package sliced almonds 2.25 oz.
½ cup unsweetened flaked coconut
1- 9 oz. Bag of small spelt pretzels
1 cup plus 2 T. Organic sugar
1/3 cup coconut oil
2 Tablespoons water
2 teaspoons agave nectar
½ teaspoon sea salt
1 drop butter flavor
1 drop maple, almond, or flavor of choice (optional)

Preheat oven to 350 degrees. Spread almonds and coconut on an ungreased baking sheet. Stirring every 2 minutes, bake 4 to 6 minutes or until almonds and coconut are lightly browned. (The second time I made this I actually skipped this part they still turned out good) Combine almonds, coconut, and 2 cups of pretzels in a 10 ½ x 15 ½ inch greased with coconut oil jellyroll pan; spread in a single layer. (I added some pretzels to be sure they covered the pan in a single layer)
Oil sides of a heavy medium saucepan with some coconut oil. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches 290 degrees. Remove from heat mix well. Pour a thin stream over pretzel mixture; do not stir. Let cool and break into pieces. Store candy in a resealable plastic bag.

At first Charly did not like her bath something to do with being cold and the surprise of temperature change.

But now she has decided it is quite nice and relaxing.

She is in my bathroom sink, it is just her size.

She is even noticing that funny things happen when she kicks her feet! Rub-A-Dub-Dub!