Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 8-10 minutes, until fragrant and golden. Let them cool.

In a saucepan over medium heat, combine the granulated sugar, heavy cream, and butter. Stir constantly until the sugar is dissolved, and the mixture comes to a gentle boil. Simmer for about 5 minutes without stirring until thickened, then remove from heat and add in vanilla and a pinch of salt. Let it cool slightly.

Place the chopped semisweet chocolate in a heatproof bowl. Pour the warm cream and caramel mixture over the chocolate and let it sit for a minute. Stir until smooth and fully combined.

Cover the chocolate-caramel mixture and refrigerate for about 2 hours or until firm enough to scoop.

Once set, use a small cookie scoop or your hands to form balls of the chocolate mixture (about 1 inch in diameter). Roll each ball in the toasted pecans until well coated.

Optionally, roll the truffles in cocoa powder for an added touch.

Place them in the refrigerator for a little while to firm up. Serve chilled or at room temperature.