1Grease 2 baking sheets.
2Melt canna butter in a saucepan over medium heat; stir brown sugar and salt into the melted canna butter.
3Mix in corn syrup and sweetened condensed milk; cook, stirring occasionally, until mixture reaches 250 degrees F (120 degrees C),
415 to 20 minutes. Remove from heat; fold in pecans. Stir vanilla extract into the caramel mixture.
5Drop spoonfuls of caramel onto the prepared baking sheet. Allow caramels to cool until firm.
6Cook and stir chocolate chips in a saucepan over medium-low heat until melted and smooth, about 5 minutes.
7Remove from heat. Dip cooled caramels in the melted chocolate; return to greased baking sheet. Cool until chocolate is set.