Preheat oven to 325° F. Line a cookie sheet with Reynolds Parchment Paper. Place pecans in a single layer on parchment-lined cookie sheet. Bake 10 to 15 minutes or until lightly toasted, stirring once. Place cookie sheet on a rack to cool pecans.
Melt candy coating in a microwave-safe bowl in microwave oven following package directions. Remove from microwave; stir in toasted pecans, cranberries and nutmeg. Spread mixture 1/4-inch thick on parchment-lined cookie sheet. Refrigerate until cool; break into 1 1/2-inch pieces.Servings: about 1/2 pound candy