Prepare the Equipment

Line a large jelly roll pan or rimmed baking sheet with parchment paper, allowing some overhang for easy lifting later.

Preheat oven to 300°F (150°C) to toast pecans.

Toast the Pecans

Chop pecans and spread on a baking sheet.

Toast in preheated oven for 3–5 minutes until fragrant. Set aside.

Cook the Caramel

In a large (6-quart or larger) heavy-bottomed stock pot, combine heavy cream, sugar, butter, and corn syrup.

Bring to a boil over medium-high heat, stirring frequently.

Continue cooking and stirring occasionally until the mixture reaches 245°F–248°F on a candy thermometer (can take 1–2 hours).

Tip: Never leave unattended—mixture can boil over quickly!

Flavor and Pour

Once it hits temperature, remove from heat.

Stir in vanilla extract (or paste) and sea salt quickly and carefully.

Pour the hot caramel into the prepared pan.

Top with Salt and Pecans

While still warm, sprinkle additional sea salt and the toasted pecans over the surface.

Gently press pecans in if needed so they adhere.

Cool and Set

Let the caramel cool uncovered at room temperature for 8 hours (or overnight).

Loosely cover with foil or a pan lid if desired.

Cut and Wrap

Lift the caramel slab from the pan using the parchment edges.

Transfer to a cutting board and slice into small squares or rectangles with a sharp knife.

Wrap individual caramels in parchment or cello wrappers.

Store in an airtight container at room temperature for up to 2 weeks.