Step 7:
Remove and place on parchment paper or a silicone baking sheet. Make little decorative shapes, and set them aside. They should harden up a little; if not, place them in a low oven (about 200 degrees) and let them dry out for 15 minutes or so. If they stick to the paper, put them in the freezer for a few minutes and they'll pop right off. I also used the rest of the sugar mixture in the bottom of the pan and covered some extra pecan halves with the caramel (see the bottom and upper left corners).