While toasting your pecans, in a saucepan or skillet over medium heat, add cream, butter, and sweetener.
Allow mixture to come to a simmer.
Stir a little and allow to keep simmering.
This is almost the color you want. The color was darker than what the picture shows. You don't want it to burn and the closer it gets to the proper color, it will happen pretty quickly.
Add the vanilla, salt, and pecans to the heavy cream mixture.
This mixture is very hot. Let it sit for a few minutes before transferring to a parchment lined baking sheet. I focused on getting the pecans transferred into small mounds and then started adding the sweet candy mixture on top of the pecans. Don't wait too long because the mixture will get hard and not work properly.
When cooled and hard (I kept in the freezer) serve on a small plate or eat straight from the freezer.
