Start by making the butterscotch caramel. In a medium sized pot combine all of the caramel ingredients and bring to a simmer. Simmer for 5-7 minutes until golden and thick enough to coat the back of a spoon. Remove and let cool.
Melt the chocolate and coconut oil over low heat until smooth, set aside.
Line a baking sheet with wax or parchment paper. Arrange the pecan halves into groups of three. Top with a dollop of caramel, a dollop of chocolate, and a sprinkle of salt. Chill until ready to serve.
Store in a airtight container in the refrigerator up to 7 days.
Notes
This recipe was published first in December 2018 and updated with video in December 2021.