36toasted pecansabout 1/2 cup (I toast mine at 400 for 8-10 min until golden and fragrant)
pinchof sea salt(optional)
Combine the butter and sweetener in a small saucepan over medium low heat. Cook until light brown and thickened. Remove from the heat.
Stir in the extracts and cream cheese. Stir until the cream cheese is thoroughly incorporated. Stir in the toasted coconut and set aside to cool and thicken.
Melt the chocolate in the microwave or in a double boiler. Line a cookie sheet with wax paper. Using about 1/3 of the chocolate spoon 12 circles onto the wax paper and spread them to about 1.5" in diameter. Press 3 pecans into the top of each.
Once the toffee is room temperature you can divide it among the candies. Spoon the rest of the chocolate on top and sprinkle with the sea salt, if using. Put them in the fridge to set.