Prepare the Pecans:

• Preheat your oven to 350°F (175°C).
• Spread the pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let them cool completely.

Make the Caramel:

• In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light brown sugar, unsalted butter, and heavy cream.
• Stir continuously until the mixture reaches 235°F (113°C) on a candy thermometer (soft-ball stage).
• Remove from heat and stir in the vanilla extract and salt.

Combine Pecans and Caramel:

• Add the toasted pecans to the caramel mixture, stirring to coat them evenly.
• Let the mixture cool slightly until it thickens but is still pliable.

Form the Clusters:

• Line a baking sheet with parchment paper.
• Drop spoonfuls of the pecan-caramel mixture onto the prepared sheet, forming small clusters.
• Allow them to set at room temperature until firm.

Coat with Chocolate:

• Melt the semisweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
• Dip each pecan cluster into the melted chocolate, ensuring it’s fully coated.
• Place the coated clusters back on the parchment-lined sheet and let them set until the chocolate hardens.