2 cups sugar
1 cup coconut milk
1/8 teaspoon table salt
2 tablespoons vegan margarine
2 1/2 cups pecan halves
sea salt
candy thermometer (helpful but not necessary)

Combine sugar, coconut milk, and table salt in large sauce pan, combining thoroughly.
Line a flat surface with waxed paper.
cook mixture over low to medium heat (about 200 degree), scraping and stirring constantly to avoid burning. A candy thermometer will help you immensely. after about 20 minutes, add margarine and pecans. Cook slowly until 234* F or the “soft ball stage”. To test, drop a bit of mixture into cold water to check if it solidifies. If so, its ready to drop on waxed paper. Make into any size you like and sprinkle lightly with sea salt and set.