Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, and salt. Stir until the butter melts and sugar dissolves. Bring to a boil and let it bubble for 1 minute without stirring.

Remove from heat and stir in the pecan halves and vanilla extract. Immediately pour the mixture onto the prepared baking sheet and spread into a thin, even layer.

Bake for 8-10 minutes, until the caramel is bubbly and has darkened slightly. Watch carefully to prevent burning.

Let the pan cool completely on a wire rack. Once fully hardened, break the praline crunch into pieces.