1/2 cup sugar
2 tablespoons melted butter
1 1/2 tablespoon water
1/2 teaspoon vanilla extract
1 1/2 cups pecan halves
1 cup whole almonds
2 teaspoons finely grated orange zest
1 1/2 cups pretzel sticks
1 cup chopped, dried apricots
1 cup dried cherries or cranberries
Combine sugar, butter, water and vanilla extract in a glass measuring cup.
Place pecans and almonds in a 1 1/2 to 3 quart slow cooker; pour the sugar-butter mixture over nuts and toss to coat.
Cover and cook on High, stirring frequently, 2 to 3 hours, or until sugar mixture is golden brown and nuts are toasted.
Stir in orange zest; toss to coat and turn out on a foil-lined baking sheet.
Set aside to cool.
In a large serving bowl combine nut mixture with pretzel sticks, apricots, and cherries or cranberries.
Makes about 6 cups.