Preparation
To Roast the Pecans:
Preheat oven to 325°F and line a cookie sheet with parchment paper.
In a medium bowl, toss the pecans in the melted butter, then season with salt.
Spread the pecans on the prepared cookie sheet and bake for 13–15 minutes.
Set aside to cool.
To Make the Caramel:
In a small saucepan, combine the brown sugar, condensed milk, corn syrup, butter, and water.
Bring the mixture to a boil, stirring often.
Continue boiling until the mixture reaches 245°F, then immediately remove from heat.
Stir in the vanilla and salt.
To Assemble the Browns:
Line a baking sheet with parchment paper.
Arrange cooled pecans in small clusters of 3–4 pecan halves, spaced a couple of inches apart.
Spoon a dollop of caramel over each pecan cluster. Allow the caramel to cool completely.
Once the caramel has set, spoon the melted chocolate on top of each cluster.
Let cool until the chocolate is firm.
Storage:
Store in an airtight container in a cool place.
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