Line a rimmed baking sheet with parchment paper and set it aside until ready.

In a small saucepan over medium heat, mix your unsalted butter, heavy cream, monk fruit granulated sugar, and salt, and bring all to a boil.

When all your ingredients boil, use a whisk and frequently mix them until they become a foamy texture, thicker, and a shade of light tan. This should happen after 5 minutes.

Once the buttery mixture reaches the desired texture, remove the pan from the heat and quickly move to the next step.

Immediately add your chopped pecans and stir them to coat them entirely.

Pour the mixture onto the prepared baking sheet using a spatula and spread it all into an even layer.

Let your salted caramel-pecan pralines stand at room temperature and allow them to completely cool down. Once done, break into 8 pieces and voila… Bon Appétit!