Preheat the oven to 350°F. Pour 1 ½ cups pecans onto a cookie sheet and toast in the oven for about 5 minutes, or until a slight nutty smell comes from the oven. Remove and allow to cool, then chop to desired size.

In a medium sauce pan, over medium high heat, melt 6 Tablespoons butter.

Once the butter is melted, add 1 ½ cups brown sugar, ½ cup coconut milk, ½ teaspoon salt, and 1 ½ teaspoon corn syrup to the sauce pan. Stir often and bring mixture to a boil.

Remove from heat and pour sugar mixture into the bowl of a standing mixer with ½ Tablespoon vanilla and 1 ⅔ cup powdered sugar.

Using the whisk attachment, stir together on medium-low until smooth.

Take the bowl off the mixer and fold in the pecans. Allow to rest to thicken for 10 minutes.

On a sheet of parchment paper, or a silicone baking mat, spoon out 1 tsp- 1tbsp of the praline mixture. Continue spooning out the mixture leaving about an inch between spoonfuls. Sprinkle with flaky sea salt and allow to cool for 3ish hours.

Remove from parchment paper or baking mat, and store in an airtight container.