Preheat your oven to 350°F (175°C).
Spread the pecan halves in a single layer on a baking sheet and toast them in the oven for about 5-7 minutes until fragrant. Remove and let them cool completely.
2. Arrange the Pecans:
On a parchment-lined baking sheet, arrange the pecan halves into small clusters of 3-4 pecans each. Leave a little space between each cluster to allow room for the caramel and chocolate.
3. Make the Caramel:
In a heavy-bottomed saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
Bring the mixture to a gentle boil and cook, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer (this is the soft-ball stage).
Once the caramel reaches the right temperature, remove it from the heat and stir in the vanilla extract.
4. Spoon the Caramel:
Working quickly, spoon about 1 tablespoon of warm caramel over each pecan cluster. Allow the caramel to set for about 15-20 minutes until firm but still slightly tacky to the touch.
5. Melt the Chocolate:
