Combine the water, sugar, sweetened condensed milk into a large saucepan over medium heat. Bring to a boil while stirring constantly.
Once the mixture comes to a boil, add the corn syrup and continue to stir. Always stir. Don't stop stirring.
When the mixture reaches 230 degrees F, add in the butter and continue stirring. While the caramel is reaching it's final temperature it will bubble up like crazy. Keep stirring. Eventually the
When the caramel reaches 243 degrees F, remove from heat. Add in vanilla extract and salt.
On a parchment lined baking sheet, scoop tablespoon sized dollops of the caramel onto the baking sheet. Press toasted pecans into the caramel blobs. Once you fill a sheet, place the cookie sheet in the fridge or preferably the freezer for 15-20 minutes.