My neighbor brought a tin of this over and I hid it from my husband so I could eat it all.

Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with aluminum foil, then lightly grease the foil or spray with nonstick spray so the pecans won’t stick once the sugar caramelizes.
In a medium mixing bowl, stir together the packed brown sugar and salt with a fork, breaking up any big clumps so the mixture is fairly even.
Pour the melted butter over the brown sugar and salt. Stir until the mixture looks like damp sand and there are no dry patches of sugar left.
Add the pecan halves to the bowl and gently toss until every pecan is well coated with the buttery brown sugar mixture. Take your time so the sugar sticks to the nuts instead of clumping in the bottom of the bowl.
Spread the coated pecans out in a single layer on the prepared foil-lined baking sheet. Try to separate any that are stuck together so they’ll bake and crisp evenly.
Bake on the center rack for 20–25 minutes, stirring and spreading the pecans back into a single layer once halfway through baking. Watch closely toward the end; they should be a deep warm amber color and smell toasty and caramelized, but not burnt.
Remove the pan from the oven and give the pecans one last gentle stir to break up any large clusters and redistribute the melted sugar over them. Spread back into a single layer on the foil.
Let the pecans cool completely on the tray. As they cool, the sugary coating will firm up into a crisp, crunchy shell. Once fully cooled and dry to the touch, break apart any remaining clumps and transfer the pecans to an airtight container or tin for storage (or hide them from your loved ones if you don’t feel like sharing).
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