Graveyard Caramel Crunch
  1. Grease two baking sheets (13×18) and cover with pretzels.
  2. Stir together ingredients for the caramel (except the vanilla) in a medium sauce pan. Bring to a boil, then reduce to medium, stir constantly until the candy thermometer reads 248 degrees (firm ball stage) (adjusted for your altitude, see post for instructions.**) Remove from heat, add vanilla.
  3. Cool caramel for about 10 minutes. Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds. Drizzle caramel over the pretzels. Drizzle chocolate over the caramel. Quickly add the candy. Let cool and dry, then break into chunks and serve.