Chop 3/4 of the pecans and toast in a 400 degree F oven for 6 minutes. Line a 9x9 tray in parchment paper. Place a layer of store-bought waffle cookies on the bottom and sprinkle toasted pecans over this evenly.
In a heavy large pot combine everything except the vanilla, stir. Bring to a boil and continue to cook stirring occasionally. Using a candy thermometer, remove from heat when the thermometer registers 330 degrees F. Quickly add vanilla, stir and pour over pecans and cookies in your prepared tray.
Allow to cool and set (about an hour and a half) before cutting into desired shapes.
Melt chocolate and dip each piece, coating only the bottom and sides, leaving the top exposed. Adorn each piece with a whole toasted pecan, using a dap of chocolate as 'glue.'.