Line a baking sheet with parchment paper and spray with nonstick spray.

Add butter to a medium saucepan and heat over medium heat.

We want to brown the butter, so the first thing to do is to bring it to a soft boil. It will start to brown and that is what you want. Do not stir too much and make sure the heat isn't too high such that it burns. It should reach a deep caramel color after about 5 to 7 minutes.

Remove from heat and add in the sweetener and whisk until combined.

Add vanilla extract and heavy whipping cream to the saucepan. Mix well.

Finally, add pecans to the pot and stir gently.

Scoop pecans (as big or small of piles as you want) onto the prepared baking sheet and refrigerate to set.