Heat sugar in a 4-qt.

saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied.

Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes.

Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine.

Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely.

Break into bite-size pieces and store in an airtight container between sheets of wax paper.