Prep the Sheets:
Line two large baking sheets with parchment paper or wax paper.
Toast the Pecans (Key Step):
Heat a dry skillet over medium heat and toast the pecan halves for 3 to 5 minutes until fragrant and lightly golden. Set aside to cool.
Melt the Chocolate:
Place the white chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. (Alternatively, melt in a slow cooker on LOW for 1 hour).
Fold & Flavor:
Stir in vanilla extract if using, then fold the toasted pecans into the melted white chocolate until every piece is thickly coated.
Scoop & Set:
Drop tablespoon-sized clusters of the pecan mixture onto the prepared parchment sheets. Top each cluster with a whole pecan half and a tiny pinch of flaky sea salt.
Chill & Serve:
Transfer the baking sheets to the refrigerator for 15 to 20 minutes until the pralines are completely set and firm. Store in an airtight tin at room temperature or in the fridge!
