Preheat oven to 350 degrees. Bake the pecans in a single layer for about 10 to 12 minutes, stirring halfway through, until fragrant. Note: The time will vary depending on the size and type of your pecan. Smaller pecans may be ready in 8 minutes, while larger ones take 10 to 12 minutes. Just keep an eye on them.

Line a 15x10 inch jelly roll pan with aluminum foil and grease the foil. Alternatively, you can just use nonstick foil. Arrange the graham crackers in a single layer in the prepared baking sheet, slightly overlapping the edges.

In a medium size heavy-bottomed saucepan over medium heat, combine the sugar, softened butter, and cream. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.

Bake for 10 to 11 minutes or until light and bubbly. Immediately sprinkle with salt, and slide the foil from the pan onto a wire rack.

Let the candy cool completely (at least 30 minutes). It will go from slightly chewy to crisp as it cools. Break into bite-sized pieces.