Not Your Grandmother’s Treats for the Season
Heat sugar in a medium saucepan over medium-high heat; cook, swirling pan often to prevent burning, 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, baking soda, chipotle powder and salt in a small bowl. Add to pan, stirring as it bubbles up. Pour onto a baking sheet lined with foil or parchment and spread into an even layer with a small rubber spatula. Let cool completely. Break into bite-size pieces.
*Gifting tip: Layer between wax paper and pack a fruit crate or Chinese take out box for gifting.