Instructions
Line a baking sheet with parchment paper and set aside.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar, cream, and salt.
Stir gently until the mixture begins to bubble. Let it cook for 2–3 minutes, stirring often, until slightly thickened and glossy.
Remove from heat and stir in the vanilla.
Add the pecans straight into the warm praline mixture and toss to coat every nook and cranny.
Spread the pecans onto the prepared baking sheet in an even layer.
Let cool completely — the coating will firm into a sweet, buttery praline crunch.
Break apart gently and store in an airtight container.
Tip 
If you want an extra-crisp finish, pop the coated pecans into a 300°F oven for about 10 minutes — it caramelizes the sugar beautifully!
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