Preheat oven to 250.

In a pot over high heat add the beer and brown sugar. Stir until the sugar has dissolved.

Clip a candy thermometer on the side of the pan. Bring liquid to 235 degrees, remove from heat.

Add the butter, stir until combined.

Add salt and pecans; stir until the pecans have all been coated.

Pour pecans on to a baking sheet that has been covered with a silicon baking mat (or parchment paper that has been sprayed with cooking spray).

Spread pecans evenly over the sheet.

Bake at 250 for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved).

Allow to cool to room temperature, break apart.