Line a jelly roll pan with parchment paper. Place the pan on a wire cooling rack.
Add the butter, sugar, corn syrup, vanilla extract and salt to a large heavy-bottom saucepan.
Clamp a candy thermometer to the saucepan.
Melt everything together over medium heat until smooth.
Bring the mixture to a boil while whisking constantly. Continue whisking the mixture as it boils until it reaches 290F or the "hard crack" stage. This will take about 10-15 minutes and the mixture will be amber/caramel in color.
Immediately pour the mixture into the lined jelly roll pan.
Let sit for 1-2 minutes, then sprinkle the chocolate chips on top. After 1 more minute spread the chocolate smooth and sprinkle the chopped pecans on top.
Harden at room temperature for 2hours, then cut into pieces with a thick sharp knife.