Directions:

In a medium stainless-steel skillet cook chopped pecans over medium-low heat until nuts start to brown, stirring occasionally.

Place nuts on parchment paper. Wipe out skillet.

Add sugar to skillet; heat over medium-high heat until some of sugar is melted (it should look syrupy), shaking skillet to heat sugar evenly (do not stir). Only begin to stir when some of the sugar has melted, in order to keep it from over-browning, and stirring in remaining sugar as it melts.

Reduce heat to medium low. Continue cooking until all sugar is melted and golden. Add butter to skillet, stirring until butter melts and mixture is combined well. Remove from heat.

Stir in vanilla; add nuts, stirring to coat.

Spread mixture on parchment paper, and allow to cool. Then break into chunks and store in an air-tight container or bag for up to 1 week.