Preheat the oven to 350°F (175°C).

Spread the pecan halves on a baking sheet and toast in the oven for 8-10 minutes, until they become fragrant. Remove and cool.

On a parchment-lined baking sheet, arrange small portions of the toasted pecans (about 4-5 pecans per cluster). Set aside.

Combine the sugar, butter, and heavy cream in a medium saucepan. Heat over medium, stirring constantly until the mixture comes to a boil. Continue to cook for 4-5 minutes, until the caramel thickens.

Remove from the heat and carefully stir in the vanilla extract and salt.

Spoon a tablespoon of the caramel mixture over each pecan cluster, ensuring they are well-coated. Let them cool and set for about 15 minutes.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each interval until fully melted and smooth.

Spoon the melted chocolate over each caramel-pecan cluster, covering them completely.

Allow the clusters to set at room temperature or refrigerate until the chocolate is firm.

Store any leftovers in an airtight container at room temperature for up to a week.