Toast 2 cups of pecans in a heated pan over medium heat for 2 minutes, stirring occasionally to remove bitterness.

Transfer toasted pecans to a bowl and set aside.

Add 4 tbsp sugar and 1/4 tsp salt to the pan and melt over medium heat.

Once sugar turns brown, add 2 tbsp butter and mix until fully melted.

Add 1/2 tsp vanilla extract and stir, then reduce heat to low.

Add the toasted pecans back to the pan and coat evenly with the caramel mixture.

Turn off the heat and spread the coated pecans onto a baking sheet lined with parchment paper or a plate covered with plastic wrap.