Add 4 tablespoons of butter and heavy cream to a saucepan and melt over medium heat

After butter has melted, add the Sukrin and stir continuously

Allow the mixture to come to a low boil, keep stirring

Stir until mixture is a nice, deep amber brown color

Remove from heat and stir in vanilla and the remaining 1 tablespoon of butter until melted and smooth

Add in 1 cup of pecans and stir until all pieces are evenly coated.

Begin dropping the mixture by the spoonful onto a parchment paper lined cookie sheet.

Add a small pinch of pink Himalayan salt to each pecan praline.

Refrigerate or freeze until firm (about 30 minutes).