In a saucepan, melt the butter over medium heat.
Add the pecans and mix until the butter becomes nutty (nutty smell). It takes about 3 minutes. Do not burn the butter otherwise the taste will take over.
Then add the erythritol and salt and mix.
Once the erythritol has melted, add the water and the vanilla extract. Bring to a boil then simmer for about 5 minutes until the caramel coats the pecans.
Pour on parchment paper and separate the pecans before the caramel hardens (within 5 minutes).
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.