In a pan, toast the pecan halves until brownish in color then scatter it into the separate foiled pan thenset aside.
In a large saucepan, add the syrup, the honey, sugar, salt, butter and cream.
Stir to mix evenly until such time the sugar is dissolved and the mixture blended well.
Take off from the heat then gradually add the vanilla extract and unsweetened chopped chocolate.
Stir frequently until the sugar melted and caramel becomes smooth.
Transfer the caramel mixture into the pan and pour evenly over the top of pecans.
Set aside to cool the caramelized pecans.
Once firm and hard, break into pieces and enjoy its crunchy lovely taste.
