Preheat oven to 325 degrees.

Prep a cookie sheet with nonstick baking spray. Line the cookie sheet with parchment paper.

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.

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.