In a 2-quart saucepan, combine sugar, half and half, chocolate, corn syrup and salt.
Heat over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
Continue  cooking, stirring occasionally, until mixture reaches a temperature of 234°F on a candy thermometer.
Remove from heat.
Add butter and cool mixture to 120°F without stirring.
   Butter a 9x5x3 inch loaf pan; set aside.
   Add vanilla to warm mixture and beat vigorously until mixture is no longer glossy, about 5 to 10 minutes.
Quickly stir in pecans.
Spread mixture into prepared pan.
Cool until firm, about 1 hour.
Cut into 1-inch squares.

   Yield: 45 – 1x1 inch squares.