Line a large baking sheet with parchment paper or a silicone baking mat.

Toast pecan halves in a 350°F (175°C) oven for 5-7 minutes until fragrant, then allow to cool and chop roughly.

Melt the white chocolate using a double boiler or in 20-second intervals in the microwave, stirring between each interval until smooth.

Stir in the vanilla extract and sea salt into the melted chocolate.

Fold in the chopped pecans and dried cranberries until evenly coated.

Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet.

Refrigerate for at least 30 minutes or until the chocolate is completely set.

Store in an airtight container in a cool place or refrigerator.