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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.