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Prepare a cookie sheet by lining it with aluminum foil or parchment paper. Lightly grease it to prevent sticking.
Arrange pecan halves in small clusters on the prepared sheet, about 2 pecans per cluster.
In a medium saucepan, combine sugar, butter, and heavy cream. Cook over medium heat, stirring constantly until the mixture turns a deep amber caramel color (about 8-10 minutes). Remove from heat and stir in vanilla extract.
Immediately spoon a small amount of caramel over each pecan cluster, covering them generously but avoiding excess spreading. Let caramel set slightly at room temperature for about 5 minutes.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Drizzle or spoon melted chocolate over the caramel-covered pecans, ensuring each cluster is well coated.
Allow the candies to cool completely at room temperature or refrigerate for faster setting.
Once firm, carefully peel the foil or parchment away and store the candies in an airtight container.
Serving and storage tips:
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