First, it works best and makes clean-up easier, if you lay a sheet of parchment paper or wax paper over a plate. Spread the pecans out on a single layer.
It's a good idea to make the Salted Caramel Pecans right when you take the caramel sauce out of the crockpot. That way, it's already all melty and you won't have to warm it up again. If you're using it from the fridge, no problem. Just microwave it for a few seconds to get it to a pourable consistency. Then, drizzle it on the pecans. It might be a bit messy, but that's ok!
Mix it up a bit with a spoon so all the pecans are coated. Then, place the whole plate flat in the freezer for 3 hours. You can fold in the edges of the wax paper to make sure the pecans don't go anywhere.
Take the Salted Caramel Pecans out of the freezer and serve. I warn you, if you want to serve them at a party, keep them in the freezer until the guests arrive. Because if you're anything like me, and you take them out early. . . well, there might not be any left over for guests. They're addictive!
Recipe by About A Mom at https://www.aboutamom.com/salted-caramel-pecan-recipe/