Preheat oven to 350°F.

Heat corn syrup, caramels and butter in a saucepan over low heat. Stir constantly until smooth.

Combine sugar, salt, vanilla and eggs in a medium bowl.

Gradually add caramel sauce mixture to egg mixture, stirring well. Stir in pecans, coating thoroughly.

Pour pecan mixture into pie crust.

Bake at 350°F for 50 to 55 minutes until puffed all over. Place pie on cooling rack; cool to room temperature.