Prepare. Gather your ingredients. Also, line a rimmed baking sheet with parchment or wax paper.
Toast. To toast your pecans, place the pecans into your skillet over medium heat. Toast the pecans until fragrant, stirring occasionally. This should take about four to five minutes.
Base. To make the chocolate caramel candy base, in a medium saucepan over medium heat, combine together the sugars (white and brown) along with the heavy cream. Use a whisk to occasionally mix the the ingredients until they reach a 'soft-ball' stage or 240°F using a candy thermometer. This should take five to seven minutes.
Combine. Carefully remove the saucepan from the heat and use a wooden spoon to add the butter, toasted pecans, and vanilla extract. If you are using unsalted butter you can add the salt here as well. Stir the ingredients until well combined and the pecans are even coated with the chocolate caramel mixture.
Drop Use a large spoon to drop spoonfuls of the mixture on to your prepared baking sheet from the first step, leaving about an inch between each candy. You can use your spoon to shape the candies so that they are similar in size and shape if needed.
Set. Allow your candies to fully set at room temperature before enjoying. You can add sprinkles or toppings to your candies at this point if desired