1 1/2 cups thin pretzel sticks, broken into 1 1/2 inch pieces
Line a baking sheet with parchment paper.
Melt the white chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth and creamy. (Watch carefully as white chocolate burns easily.)
Remove from heat and add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (If you find that the white chocolate mixture is too runny to form into haystacks, place in the refrigerator for a couple minutes)
Store the haystacks in an airtight container. They can be refrigerated for several weeks.