In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.

Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don’t want to add it too fast or it can make your caramel crystallize or become grainy.

Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it's shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don't want it too sticky or hard.

*If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.

Pour mixture onto a cookie sheet lined with parchment paper.

Add pecans on the top and fold into the hot caramel with a wooden spoon or rubber spatula.

Let caramel cool slightly so you don't burn your hands but the caramel is still warm. Pull from the caramel pecan mixture and form into small ball shapes then press slightly flat so it forms a disc shape.

Top with sea salt if desired and wrapped each praline in parchment paper to prevent it from sticking.

Enjoy!