Line an 8x8 or 8x12-inch baking pan with a silpat mat or parchment. If using parchment, lightly oil it. Add the crushed toasted pecans evenly along the bottom.
In a medium pan, bring cream, butter and salt to a boil and then remove from heat. Set aside/
In a large pot - larger than you think - boil sugar, corn syrup and water, stirring until dissolved. Once it's been brought to a boil, stop stirring and let it come to a light golden caramel colour. You can swirl the pan lightly if you need to.
Carefully pour in cream mixture (it will bubble up like crazy) and simmer over medium or medium-high heat. Stir constantly until caramel comes to 248°F on a candy thermometer. If you don't have a thermometer (or even if you do), keep a glass of ice cold water on hand and test your caramel by dropping a bit into the water. Squeeze it or pop it in your mouth so you can get feel for how much longer you'll need to cook the caramel. If it's too soft, cook it longer or up the heat by the tiniest notch.
When the caramel is ready, quickly pour it into your pecan-covered baking pan making sure to cover all of the pecans. Put the pan on a baking rack to help cool. An hour or two later, cut into long strips (3/4"-1" wide is good) and then cut them into 2-inch pieces.
Cut parchment into 2.25" x 4" rectangles and then wrap each piece, twisting the ends to close. Wrap a bit of washi tape around the middle for decoration.
* If you don't like nuts or are allergic, don't add any and you'll still have great candy!