You will find the entire recipe for the candy here. I followed the recipe but made a few changes along the way that make it a little easier to put together with a nicer finished result.
Start out by toasting the pecans in a 350 degree preheated oven for around 10 minutes or until brown and fragrant. Set the toasted nuts aside to cool.
Line an 8" x 8" baking pan with parchment paper. The recipe calls for lining a baking sheet but I found that the 8" x 8" pan made for a thicker more substantial candy. You can use a baking sheet if you prefer a thinner candy. Set the prepared pan aside.
Combine the caramels, liquor, cream and salt in a bowl set over a pan of simmering water and stir until smooth and melted. The recipe calls for melting the caramel in the microwave. I found it much easier to melt the caramel mixture in a bowl set over simmering water as this helped the caramel stay melted and much easier to work with. Leave the caramel over the barely simmering water so that it stays melted until ready to use.
Stir one cup of nuts into the remaining chocolate and pour the mixture into the prepared pan making sure to spread it out evenly to all corners. Spoon the melted caramel evenly over the chocolate mixture and top with the remaining nuts. Drizzle the remaining 1/4 cup of melted chocolate over the top and let the mixture cool to room temperature, around 2 hours. When set, break candy up into irregular pieces or cut into square or triangles. Store in an airtight container for up to one month. Enjoy!