Line a baking sheet with parchment paper and set aside.

Chop the pecans or walnuts into pea-sized pieces for even texture.

In a heavy-bottomed saucepan, combine the butter and brown sugar over medium heat.

Stir constantly for 3 to 4 minutes until the sugar dissolves and the mixture is glossy.

Add the chopped nuts and sea salt, stirring to coat every piece.

Continue cooking over medium heat for 6 to 8 minutes, stirring frequently, until the mixture turns deep amber and smells like toasted caramel.

Test doneness by dropping a small spoonful onto a cool surface: if it shatters after 30 seconds, it’s ready; if not, cook 1 to 2 minutes longer.

Remove the pan from heat and quickly stir in the vanilla extract.

Pour the hot mixture onto the prepared baking sheet and spread into a single layer with a spatula.

Allow the praline crunch to cool at room temperature for at least 15 to 30 minutes until completely firm.

Once cooled, break the candy into irregular shards by hand or with a wooden mallet.