Step 1: Line a baking sheet with parchment paper. If desired, lightly toast pecan halves on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool.
Step 2: In a medium microwave-safe bowl, combine caramel bits (or unwrapped caramel candies) and heavy cream. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the caramel is completely melted and smooth. Alternatively, melt in a double boiler over simmering water.
Step 3: Gently fold the toasted pecan halves into the melted caramel mixture until they are evenly coated. If using, stir in the sea salt.
Step 4: Drop spoonfuls of the pecan-caramel mixture onto the prepared parchment paper, forming clusters. Use about 1 tablespoon per cluster. Work quickly as the caramel will start to set.
Step 5: If adding chocolate, melt dark or milk chocolate in a separate microwave-safe bowl or double boiler. Drizzle the melted chocolate over the cooled pecan clusters.
Step 6: Let the clusters cool completely at room temperature or chill in the refrigerator for about 15-20 minutes until firm. Once firm, peel them off the parchment paper and enjoy!