To roast pecans: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium sized bowl, toss pecans in 3 tablespoons butter then season with salt. Transfer nuts to the prepared cookie sheet and bake for 13-15 minutes. Set aside to cool.
To make caramel: Add brown sugar, condensed milk, corn syrup, butter, and water to a small saucepan. Bring mixture to a boil, stirring often.
Maintain a boil until the mixture reaches 245 degrees F, then immediately remove from heat and stir in vanilla and salt.
To assemble Browns: line baking sheet with parchment paper and arrange the cooled pecans in groupings of 3-4, spaced a couple inches apart. Spoon a dollop of caramel on top of each pile. Allow caramel to cool.
Once caramel has cooled, spoon the melted chocolate on top of each brown and allow to cool.
