Line a 13 x 9 inch pan with foil.

Sprinkle the pan with pecans and chocolate chips. Set aside.

Melt the butter in a large saucepan over medium heat.

Add in the brown sugar, corn syrup, and water. Bring the mixture to a boil, stirring frequently.

Once the mixture is at a boil stir in the milk.

Cook, stirring constantly, until a candy thermometer reaches 248 degrees (firm ball stage).

Remove from heat and stir in the vanilla and sea salt.

Pour into the prepared pan. Cool completely.

When ready to cut pull the caramels out of the pan using the foil. Cut into squares.