Salted Caramel-Pecan Bars

This is a classic recipe, supplemented with the addition of kosher salt.
Preheat the oven to 350 degrees. Bake the pecans in a single layer in a shallow pan for 10 to 12 minutes or until browned and fragrant, stirring in the middle.Line a 15-inch x 10-inch jelly roll pan with aluminum foil; lightly brush the foil. Place the Graham crackers in a single layer on the prepared pan, slightly overlapping the edges.Combine the sugar, butter, and cream in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat and add vanilla and pecans. Pour the butter mixture over the crackers, spreading so that they are coated.Bake at 350 ° C for 10-11 minutes or until they are lightly browned and bubbling.Immediately sprinkle with salt and transfer the foil from the pan to a wire rack. Allow to cool completely (about 30 minutes). Break into bars.Try this twist! Chocolate-nut-caramel bars: Prepare the recipe according to the instructions in step four. Sprinkle warm bars with 1 cup of dark chocolate chips. Let stand for 3 minutes and spread the chocolate bars on top. Continue cooking as indicated in step five. Refrigerate 20 minutes before serving.