Line a 9x9-inch baking dish with parchment paper.

Melt butter, monk fruit sweetener, and vanilla extract in a non-stick skillet over medium heat until sweetener is dissolved.

Add the pecans and allow to boil for 2 to 3 minutes until mixture turns a light brown color.

Pour mixture into baking dish carefully and spread pecans evenly with the back of a spoon.

Sprinkle with coarse sea salt.

Allow to cool completely until solid all the way through.

Break into pieces and store in an airtight container for up to 2 weeks.