Spread the pecans out in a single layer on a sheet pan. Roast in a 350-degree oven for 8 to 10 minutes, or until toasted. Cool completely. Line two baking sheets with parchment or waxed paper. Set them aside.

Add the brown sugar, cream, butter, and corn syrup to a heavy-bottomed Dutch oven.

Bring to a boil over medium heat, stirring constantly.

Boil until a candy thermometer reaches 236 degrees (soft ball stage).

Take the sugar off the heat and let it cool until the thermometer reaches 150 degrees. This takes about 15 to 20 minutes.

Stir in vanilla and salt.

Add pecans.

Stir constantly for one to two minutes or until it begins to lose its gloss.

Working quickly, drop onto parchment-lined baking sheets. Let cool until they are firm, 10 to 15 minutes.