Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 7–8 minutes until fragrant and slightly golden. Allow to cool completely.

In a medium-sized saucepan, combine the unwrapped soft caramel candies, heavy cream, and unsalted butter over low to medium heat. Stir constantly for about 5-6 minutes until smooth and glossy, then remove from heat.

Stir in the vanilla extract until fully incorporated, about 1 minute.

Fold in the toasted pecan halves, ensuring each pecan is evenly coated with the caramel mixture.

Drop spoonfuls of the mixture onto a parchment-lined baking sheet, spacing clusters 2–3 inches apart. Optionally, sprinkle sea salt on top.

Let the clusters cool at room temperature for 30–45 minutes or until fully set.