1 (14 oz.) bag caramels
1/4 c. water
1/4 c. butter
3 eggs, beaten
3/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 c. pecan halves
1 unbaked 9-inch pie shell

Combine first 3 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until caramels melt. Remove from heat.