On a parchment or silicone lined baking sheet, place the cubed butter, brown sugar, salt and pecans. Bake at 350° for approx. 30 minutes. Set timer for 10 minutes and stir, repeat every 10 minutes until mixture becomes evenly caramelized and toasted.
Allow to cool for about 30 minutes. At this point you can chop the praline into smaller pieces. It does set up as it cools, so another option is to refrigerate the praline for several hours or over night, and chop it once it is fully cooled.
