36 Kraft caramels
1/4 c. water
1/4 c. butter
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
3 eggs, beaten
1 c. pecans
Unbaked pastry shell

Melt caramels with water and butter on very low heat or a double boiler. Stir until smooth. Combine sugar, salt, vanilla and eggs. Gradually add caramel sauce, mix well. Stir in pecans - pour in shell.

Bake at 350 degrees for 45 minutes (filling will appear VERY soft but will become firm).