3/4 cup sugar
1/2 cup butter chilled
11 ounce bag caramels
1/4 whipping cream
1 teaspoon vanilla
2 cups pecans
coarse sea salt sprinkle to taste
Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper with 3 inches hanging over each side. Combine flour and sugar in a small mixing bowl. Cut in chilled butter with pastry blender or fork until it resembles coarse crumbs. Press into the prepared 9x13 pan and bake for 20 minutes or until a light golden brown. Remove from oven and reduce oven temperature to 325 degrees. Heat caramel and whipping cream together in a microwaveable bowl for 1 minute. Stir and repeat until it is completely mixed and smooth. Pour in pecans and stir until coated completely. Spread on top of shortbread. Return to oven and bake 10 minutes. Remove from oven and cool on a wire rack. While cooling, sprinkle with coarse sea salt (optional). Once cooled, remove from pan by picking up the edges of the wax paper. Cut into squares.