Salted Pecans - 1 pound

Unsalted Butter - 1⁄2 Cup

Light Brown Sugar - 1 Cup 

• In a sauce pan over medium high heat, melt the butter. Add the vanilla extract and the brown sugar to the pan and mix with the butter well. Continue to cook the butter and sugar until all of the sugar has dissolved, about two minutes. Add the cream and mix well. Bring sauce to a boil and let it do so for no longer than one minute. Add the toasted pecans to the sauce pan and coat them well with the sauce.
• Line a cookie sheet with wax paper. Using two tablespoons, as the pecan and sugar mixture will be extremely hot, portion out cookie sized portions on the wax paper. Set aside to cool.
• Using a microwave or a double boiler, melt the chocolate completely. Spoon the melted chocolate evenly over the pecan clusters.
• Place the cookie sheet in the refrigerator or freezer to cool and allow the chocolate to set up. Enjoy!