• Preheat oven to 325 degrees.
• Prep a cookie sheet with nonstick baking spray. Line the cookie sheet with parchment paper.

Cookies:

• Whisk flour, baking soda, and salt over a medium bowl. Pour the 1 ½ tablespoon of minced pecans in a small bowl. Set aside.
• Add butter and brown sugar in a large mixing bowl.
• Use an electric mixer to cream the two together for about 1 minute. The mixture will be light and fluffy.
• Mix in the eggs, vanilla, and almond extracts. Mix until well blended. Add in the flour mixture.
• Mix until combined. (the dough will be thick) Use a teaspoon to make rounded cookie dough.
• Measure a rounded teaspoon of dough and round each into a ball.
• Measure all of the dough into balls. Roll each dough ball in the bowl of minced pecans.
• Place each dough ball on the lined cookie sheet about 2 inches apart. Use our thumb to make a slight indentation in the center of each cookie. Bake at 325 degrees for 10-12 minutes or until a light golden brown.

Filling:

• Add the unwrapped caramels and cream in a small bowl.
• Microwave in 30 second increments. Stir after each 30 second increment.
• Repeat until the caramels are smooth.
• Use a teaspoon to fill each indentation in the cookies. Sprinkle sea salt on each cookie.