36 vanilla caramel squares
1/4 c. water
1/4 c. butter
3/4 c. sugar
3 eggs, beaten
1/2 tsp. vanilla extract
1 c. pecan halves
1 (9") unbaked pie shell
1/4 tsp. salt

Melt caramels with water and butter over low heat, stirring until smooth. Combine sugar, eggs, vanilla and salt. Gradually add caramel sauce, mix well. Stir in nuts, pour in pastry shell. Bake at 350 degrees for 45 to 50 minutes. Pie filling will appear soft, but firms as it cools.