Add parchment paper, or a silicone baking mat, to a cookie sheet and set it aside.

In a high-sided pot over medium-high heat, add brown sugar, light corn syrup, and kosher salt. Stir the mixture to help dissolve the sugar into the corn syrup. Make sure to keep slowly stirring as you do not want any hot spots in the pan to burn the sugars.

Once the mixture starts to gently bubble, and the granulated sugar has dissolved, VERY SLOWLY drizzle in the heavy creamy while continually stirring. You do not want the mixture to stop bubbling, so you must drizzle this cold heavy creamy in very slowly.

When all the heavy cream has been added add in the butter while continually stirring.

Continue gently stirring until the mixture has reached 245°F on a candy thermometer, about 15-20 minutes.

Once the mixture has reached 245°F, remove from the heat and quickly stir in the vanilla extract and the toasted chopped pecans.

Using a small cookie scoop, scoop out the caramel nut mixture onto the prepared parchment paper pan. The caramel will run a little, this is ok.

Once all the mixture has been scooped you can now go back to the candy and gently smoosh it up so it’s taller than wide. You can also let it sit a little bit before scooping BUT then you have to work extra quickly so it does not get too set up.