36 caramel sqs.
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. pecan halves
1 (9 inch) unbaked pie shell

Melt caramels with water and butter in covered double boiler or in a saucepan over low heat. Stir occasionally until smooth. Combine sugar, salt, vanilla, and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves. Pour into pastry shell and bake in a preheated 350 degree oven for 45 minutes. Pie filling will appear very soft when removed from oven, but will become firm as it cools.