Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.

Whisk to combine (bubbles will subside upon cooling).

 Set aside to cool completely.

Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

 Line 8×8 pan with parchment or wax paper

Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled