- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Spread the pecans on a rimmed baking sheet then bake, shaking the pan a few times during cooking, until lightly browned and toasty fragrant, about 10 minutes. Set aside.
- In a medium saucepan over medium heat, combine 4 tablespoons of the butter with the cream and the sweetener. Stir until the sweetener is dissolved, 3 to 4 minutes. Stir in the vanilla and cook, stirring often, until the caramel is deep golden brown, 8 to 10 minutes. Immediately remove from the heat (to avoid burning the caramel). Add the remaining 1 tablespoon butter and 1/4 teaspoon salt. Stir until smooth. Fold in the toasted pecans, then drop 2 to 3 tablespoons of the mixture into each of the paper liners. Refrigerate until firm, about 30 minutes and then store in an airtight container at room temperature for up to 3 days.