Combine the butter, cream, and sweetener in a small saucepan over medium-low heat. Cook until light brown and thickened, stirring frequently. This takes up to 10-15 min. Do not walk away from the stove or it can burn.
Stir in the extracts, cream cheese, and salt. Stir until the cream cheese is thoroughly incorporated. Set aside to cool to room temperature and thicken further.
Meanwhile, melt the chocolate in the microwave or in a double boiler. I do it in the microwave stirring every 30 seconds. Using about ⅓ of the chocolate make 8 2-inch circles on wax paper. Put in the fridge for a couple of minutes to harden.
After the bottom circle has cooled, put a tablespoon of room-temperature caramel on top of each circle (using half the caramel).
Put in the fridge to chill the caramel. After about 2-3 min it should be cool enough to add a second layer of caramel and put the pecans on top.
Press the pecans into the caramel. You can spread the caramel with more chocolate or just drizzle lines on.
Sprinkle with a little coarse sea salt, if desired. Store at room temperature for a day or two.
Notes
Nutrition: The nutrition facts are for one large candy. They have 4.7 net carbs each. You can make smaller candies if you prefer.Storage: The caramel will harden into a toffee-like consistency in the refrigerator. These are best left at room temperature and eaten within a day or two. Notes on Sweeteners: