Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.

In a large bowl, mix together the chopped pecans, brown sugar, all-purpose flour, and salt.

In a separate bowl, beat the eggs slightly. Then, add the melted butter and vanilla. Mix well.

Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.

Spoon the batter evenly into the muffin cups, filling each about 2/3 full.

Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.