Preheat your oven to 350°F. Spread the chopped pecans in a single layer on a baking sheet.

Bake for approximately 5 to 7 minutes, stirring once, until they smell fragrant and look lightly toasted. Watch them carefully because pecans can burn quickly.

Remove the baking sheet from the oven and let the pecans cool completely. Set aside 1/2 cup of finely chopped pecans if you want to use them as a topping.

Step 2: Prepare the Caramel Mixture

In a heavy-bottomed saucepan, combine the granulated sugar, butter, light corn syrup, and sweetened condensed milk.

Place the saucepan over medium-low heat and stir continuously with a heat-resistant spatula. As the butter melts and the sugar dissolves, the mixture will become smooth and creamy.

Continue cooking while stirring frequently, making sure to scrape the bottom and corners of the saucepan to prevent sticking or scorching.

Step 3: Cook Until Thick and Chewy

Bring the mixture to a gentle boil, then reduce the heat slightly while continuing to stir.

Cook until the caramel reaches approximately 238°F to 240°F on a reliable candy thermometer, the soft-ball stage. This temperature helps produce caramel that is firm enough to shape but still pleasantly chewy.

The cooking time can vary depending on your saucepan, stove, and batch size, so use the temperature rather than time alone as your guide.

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

Step 4: Add the Toasted Pecans

Allow the caramel to cool for approximately 5 minutes, then fold in the toasted chopped pecans.

Stir until the pecans are evenly distributed throughout the caramel mixture.

The mixture will be thick and sticky. If it seems too warm to handle, allow it to cool a little longer before shaping.

Step 5: Shape the Caramel Logs

Line a baking sheet or large tray with parchment paper. Lightly grease your hands with a small amount of butter or neutral oil.

Divide the caramel mixture into 8 to 10 portions. Shape each portion into a log approximately 4 to 5 inches long.

Place the logs on the prepared baking sheet, leaving a little space between each one. Try to keep them similar in size so they chill evenly and are easier to coat.

If the caramel is too sticky to shape, refrigerate it for 15 to 20 minutes before continuing.

Step 6: Chill Until Firm

Transfer the tray to the refrigerator and chill the caramel logs for approximately 1 to 2 hours, or until they are firm enough to handle without losing their shape.

Chilling is important because warm caramel can become soft when it comes into contact with melted chocolate.

Step 7: Melt the Chocolate

Place the chocolate chips or melting wafers in a microwave-safe bowl.

Heat in 20-second intervals, stirring thoroughly after each interval, until the chocolate is smooth and fully melted.

If the chocolate is too thick for dipping, stir in the optional coconut oil or vegetable shortening a little at a time.

Avoid overheating the chocolate, as this can cause it to become thick or grainy.

Step 8: Coat the Caramel Logs

Remove the chilled caramel logs from the refrigerator.

Using two forks or a dipping tool, carefully lower one log into the melted chocolate. Turn it gently until all sides are covered.

Lift the log out and allow the excess chocolate to drip back into the bowl. Transfer it to a parchment-lined baking sheet.

Repeat with the remaining logs. If the chocolate begins to thicken, warm it gently and stir until smooth again.

Step 9: Add the Finishing Touches

While the chocolate coating is still wet, sprinkle the logs with the reserved chopped pecans.

For a decorative finish, drizzle a little extra melted chocolate over the top or add a light sprinkle of flaky sea salt.

You can also leave some logs plain for a smooth, classic chocolate finish.

Step 10: Let the Chocolate Set

Allow the chocolate-coated logs to set at cool room temperature, or refrigerate them for approximately 20 to 30 minutes until the coating is firm.

Once completely set, transfer the logs to an airtight container. Cut each log into smaller pieces before serving if desired.