Prepare the pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast them in the oven for 8-10 minutes, or until they are lightly browned and fragrant. Once toasted, remove from the oven and set aside to cool.

1. Make the caramel: In a medium saucepan over medium heat, melt the sugar. Stir constantly to avoid burning, as sugar can caramelize quickly. Once the sugar has melted into a golden liquid, add the butter and continue stirring until fully melted and incorporated.
2. Add the cream and flavorings: Slowly pour in the heavy cream while continuing to stir. The mixture may bubble up, so be cautious. Stir until the caramel is smooth and has thickened. Remove from heat and stir in the vanilla extract and salt.
3. Assemble the clusters: Drop a spoonful of toasted pecans into each section of a silicone mold, mini muffin tin, or parchment-lined baking sheet. Spoon a small amount of caramel over the pecans, making sure they’re well-coated.
4. Chill the caramel: Allow the caramel-coated pecans to cool at room temperature for about 10 minutes, just until they begin to firm up slightly. This will help hold the pecans in place when adding the chocolate.
5. Add the chocolate: Melt the semi-sweet chocolate chips (or chopped chocolate) in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring between each interval until smooth. Spoon the melted chocolate over the caramel clusters, making sure each cluster is generously covered.
6. Cool and set: Place the clusters in the refrigerator for about 30 minutes, or until the chocolate has set and hardened. Once the chocolate has cooled, the clusters are ready to serve.
7. Serve: Once fully set, remove the pecan caramel clusters from the molds (if using) or gently peel them off the parchment paper. Serve immediately, or store in an airtight container.