||Heat cream to lukewarm in large, heavy saucepan. Pour out 1 cup and reserve.
||Add sugar, corn syrup and salt to cream. Cook, stirring until mixture boils.
||Add reserved cream very slowly so mixture does not stop boiling. Cook 5 minutes, stirring constantly.
||Stir in butter, 1 tablespoon at a time.
||Reduce heat and cook, stirring until mixture reaches firm ball stage - 248°.
||Remove from heat and gently stir in vanilla and cool slightly.
||Arrange pecans in groups of 4 on buttered foil or cookie sheet.
||Spoon about 1 teaspoon caramel mixture in center of each group of nuts, covering half of each nut.
||Melt the chocolate and spoon over the caramel. Let stand until set.