36 Kraft caramels
1/4 c. water
1/4 c. butter
3/4 c. sugar
1/2 tsp. vanilla
3 eggs, beaten
1 c. pecan halves
1/4 tsp. salt
9" unbaked pastry 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; bake at 350 degrees for 45 minutes. Pie filling will appear to be very soft, but becomes firm as it cools.