Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a nonstick skillet or saucepan over medium heat, melt ¼ cup of unsalted butter until it’s completely liquid.

Once the butter is melted, stir in ¾ cup of brown sugar and cook for 2-3 minutes until it thickens and starts bubbling.

Add 2 cups of pecan halves, ensuring they are well coated, and cook for 5-7 minutes while stirring constantly.

Remove from heat and add 1 teaspoon of vanilla extract, a pinch of sea salt, and optional cinnamon, stirring to combine.

Quickly transfer the pecan mixture onto your lined baking sheet and spread into a single layer.

Allow the Praline Crunch to cool at room temperature for about 15-20 minutes.