Carmel-Pecan Pie

Caramel-Pecan Pie
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1 refrigerated pie crust
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 cup coarsely chopped pecans
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Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork.Bake pie crust at 400 degrees for 6 to 8 minutes or until lightly browned; cool on wire rack.Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes, shielding edges of crust with foil to prevent excessive browning. Remove pie to a wire rack to cool.