Line a baking sheet with parchment paper. Set aside.

Toast pecans in a skillet over medium heat for 5 minutes until fragrant. Set aside.

In a saucepan, combine sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until it boils. Boil for 3-4 minutes without stirring, until golden.

Remove from heat and quickly stir in vanilla and baking soda. Be careful; the mixture will bubble up.

In a large bowl, mix rice cereal and pecans. Pour hot caramel over and stir quickly to coat.

Spread mixture onto the lined baking sheet. Cool for 30 minutes, then break into pieces and store in an airtight container.