Toast the pecans: In a skillet over medium heat, toast the chopped pecans for 5-7 minutes, stirring occasionally. Keep an eye on them to prevent burning. Set aside.

Make the caramel: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until fully dissolved. Bring to a gentle simmer, allowing it to bubble for 2-3 minutes.

Add cream: Slowly pour in the heavy cream while stirring constantly. Continue simmering for 3-4 minutes, until the mixture thickens slightly.

Flavor it: Stir in the vanilla extract and salt. Let it simmer for another minute or so, then remove from the heat.

Combine with pecans: Stir in the toasted pecans, making sure they are evenly coated with the caramel sauce.

Cool and store: Let the spread cool to room temperature before transferring it to a jar or airtight container. It will thicken as it cools.

Tips:
Storage: Keep in the refrigerator for up to two weeks. Warm it up slightly before spreading.
Use: Perfect on toast, pancakes, waffles, or as a topping for ice cream! 
Enjoy your homemade pecan caramel spread!