Ready your ice cream maker.
On low heat, melt 2 tablespoons of butter in a skillet. Add nuts and toast until golden. Stir frequently. Remove from heat and let cool in fridge.
In a bowl, combine 3 cups cream, salt, vanilla extract, whiskey, and 1/2 tsp of liquid Sucralose. Stir until combined.
Add cream mixture to the ice cream maker. Churn until soft serve consistency.
Using a plastic spatula, keep the pecans in their cooling container, but chop the pecans coarsely (using the end of the spatula like a knife). Or move nuts to a Ziploc bag and smash with a rolling pin.
Remove ice cream and return to a mixing bowl. Add 1/4 tsp of liquid Sucralose to the nuts. Mix well. Combine nuts to frozen ice cream. Stir well.
In a freezer safe container with lid, add half the ice cream to a container.
Pour 4 tablespoons of Caramel syrup to the top of the ice cream.
Put remainder of ice cream on top of caramel. Close lid of container. Return to freezer for 3-5 hours to freeze hard.
