Preparation

1. The day before, sift the flour, baking soda, baking powder and coarse salt into a bowl. Set aside.

2. Cut the salted butter caramels into 3 mm cubes and coat in 1 tsp flour.
   Halve the vanilla pods and scrape out the seeds.

3. Blend the butter and sugar in a food processor (or with a spatula) until light, about 5 min.

4. Add the eggs one at a time, mixing well after each addition. Add the vanilla seeds. Gradually reduce the speed of the food processor, add the flour mixture and blend for a further 5-10 sec.

5. Finally, add the caramel chips and pecans, mixing with a spatula outside the food processor.

6. Shape into 4 long strands of dough. Wrap in cling film and refrigerate for 24-36 hours. You can even leave them for 72 h, which will only improve the result.

7. The same day, preheat the oven to 180°C (gas mark 6).

8. Line a baking sheet with baking paper. Cut 4 mm-thick slices from a sausage and place on the baking sheet. Sprinkle lightly with fleur de sel. Place in the oven and bake for 10 to 12 minutes, until the cookies are slightly golden.

9. Leave to cool on a wire rack. Repeat the operation with the remaining dough balls.

Tip: Fleur de sel brings out the flavor of sweet cookies. Don't give up on the dough's 24-hour resting time, as this is precisely what enhances their wonderful caramel taste.

These cookies are well worth the wait... but be warned, they're totally regressive and addictive!