With a cheese grater, grate a stick of butter into a mixing bowl.
Cream together the sugar, butter, vanilla, and salt.
Stir in the eggs.
Sift in flour and baking powder.
Mix until a dough forms and the ingredients are fully mixed.
Mix in caramel bits and crushed pecans.
Line a baking sheet with parchment paper or a silicone mat.
Transfer the dough over to the lined baking sheet and form a log of dough.
Pat the dough down into shape until it is roughly an inch thick.
Bake the dough, uncut, for 25 minutes.
After 25 minutes take the biscotti out of the oven, but leave the oven temperature at 350 degrees.
Allow the biscotti to cool for about 15 minutes on the counter, uncovered.
When the biscotti has cooled, use a serrated edge knife to cut the biscotti into one inch slices.
Rotate the individual pieces of biscotti so that they lay on one side.
Bake for 10 minutes.
Remove from the oven, again, leaving it at 350 degrees.
Allow the biscotti to cool for about 5 minutes, then flip them to the other side edge.
Bake for another 8 to 10 minutes.
Turn off the oven and remove the biscotti from the oven. Allow them to cool on the baking sheet for about 10 minutes, then transfer over to a wire rack.
When they are completely cool, you can add a drizzle of chocolate glaze.