36 Kraft caramels
1/4 c. water
1/4 c. butter
3/4 c. white sugar
1/4 tsp. salt
1/2 tsp. vanilla
3 eggs, beaten
1 c. pecans halves
9-inch unbaked pastry shell

Melt caramels with the water and butter in covered double boiler. Stir occasionally until smooth. Combine sugar, salt, eggs, and vanilla. Gradually add melted caramel sauce; mix well. Stir in pecan halves. Pour into pastry shell. Bake at 350 degrees for 45 minutes. Pie filling will appear very soft but becomes firm as it cools.