2 cups whole pecan halves
1/2 cup sugar
1/4 cup light corn syrup
1/2 cup water
1 1/2 cup heavy cream
5 tablespoons unsalted butter
1/2 tablespoon pure vanilla extract
6 oz dark chocolate, roughly chopped
2 tablespoons sea salt
Prepare a baking sheet lined with parchment paper.
Preheat oven to 350F.
Place pecans in a cookie sheet and roast them in preheated oven for 8-10 minutes. Remove and cool on a rack.
Over medium heat, in a heavy bottom saucepan, mix sugar, corn syrup and water. Stir well and bring to a boil. Cook without stirring until sugar turns into amber color.
Meanwhile in a separate saucepan bring the cream and butter to a simmer.
Very carefully, add the cream mixture to the sugar and stir, it will bubble up a lot. Stir in vanilla and cook until a candy thermometer placed inside the pan reaches 248F.
Working quickly, add pecans to caramel and stir them in completely. Drop spoonfuls of pecan/caramel mixture into prepared baking sheet. While caramel cools down, place chocolate in microwave safe bowl and cook in 30 second segments until completely melted.
Pour a teaspoon of chocolate on top of each caramel and sprinkle tops with sea salt. Let it cool completely.