Preheat the oven to 375.Toast the pecans on a baking sheetin the oven for about 8 minutes.Cool the pecans; coarselychop half of them and leave theother half intact.

Beat the eggs with a mixeruntil they are foamy. Beat in thesugars, salt and butter. Warmthis mixture in a medium saucepanover medium-low heat, stirringoccasionally, until it is hot to thetouch; do not boil. Stir in thevanilla extract and the pecans.

Spoon the mixture into agreased or nonstick 12-cup muffintin; bake 20 minutes, until themixture shakes like Jell-O but isstill quite moist. Cool on arack and serve warm or at roomtemperature.