In a large skillet, over medium heat, toast the pecan halves. Stir occasionally for 3-4 minutes. Nuts will become fragrant, and deepen in color. Once done, remove from heat and cool for 2-3 minutes.
On a parchment-lined large baking sheet, make small piles of pecans. I was able to make 24 small piles. These will the nuts base for the caramel.
Add caramel to a microwave-safe bowl. Microwave at 50% power for one minute. Stir the caramel, and return to the microwave. Microwave for an additional 30 seconds, and stir. The caramel should be easy to stir, and drizzle.
Cool caramel for one minute before adding a tablespoon-sized dollop to each pecan pile.
Once all the caramel has been added, place the baking sheet into the refrigerator and chill for 15 minutes.
In a microwave-safe dish, add the white chocolate morsels. In 30-second intervals, microwave the chocolate stirring in-between each interval. Mine needed 3 (30-second) intervals. The chocolate should be creamy and easy to stir.
Remove candy from the refrigerator. Add a little over a tablespoon of chocolate to the top of each caramel and nut pile.
Place baking sheet back into the refrigerator and allow chocolate to harden. Once firm, transfer candy to an airtight storage container with a layer of parchment paper in-between each level of candies.