Spread the pretzels evenly on a baking sheet lined with a sheet of parchment paper and sprayed with baking spray. Set aside.

In a medium-size saucepan, over medium heat, toast the pecans for 2-3 minutes, stirring occasionally.

Add the butter, granulated sugar, brown sugar, and maple syrup, stirring well to combine.

When the sugar has dissolved, stir in the half and half, salt, and cinnamon.

Increase the heat to medium/high and occasionally stir the mixture until it reaches a hard-ball temperature of 200 - 230 degrees on a candy thermometer.

Remove from heat and stir in the vanilla extract.

Pour the cinnamon praline caramel as evenly as possible over the pretzels on the baking sheet, and carefully stir the pretzels with a spatula or wooden spoon to thoroughly coat the pretzels with the praline.

Sprinkle the coated pretzels evenly with an additional pinch of salt (if desired).

Allow the pretzels to set and cool completely. The praline caramel will harden slightly as the pretzels cool.

Once cool, break the pretzels into pieces and serve.