Line a baking sheet with parchment paper. Group 3–4 toasted pecans together, spaced 1 inch apart.

In a saucepan, combine sugar, butter, heavy cream, and salt. Stir over medium heat until it begins to boil.

Lower the heat and cook for 5–7 minutes, stirring often, until thick and golden. Remove from heat and stir in vanilla.

Spoon caramel over each pecan cluster, covering them lightly while letting some nuts show. Let sit for 10 minutes.

Microwave chocolate in 30-second bursts, stirring in between, until smooth and glossy.

Spoon melted chocolate over the caramel layer on each cluster. Let them set at room temperature or chill in the fridge.

Once firm, transfer to an airtight container. Keep in a cool place or refrigerate for longer shelf life.