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1
Combine 1 1/2 cups of the half-and-half with the sugar and salt in a saucepan.
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2
If using the vanilla bean, scrape the seeds into the mixture, then add the pod.
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3
Cook over medium heat, stirring, until the sugar has dissolved.
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4
Remove from the heat and stir in the cajeta and the remaining 1 1/2 cups half-and-half.
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5
If using vanilla extract, stir it in at this point.
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6
Let cool slightly, then discard the vanilla bean pod and refrigerate the mixture until completely chilled.
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7
Divide the mixture among the molds, leaving enough room for the pecans.
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8
If using conventional molds, dont snap on the lids yet.
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9
Freeze until the mixture has a slushy consistency, about 30 minutes.
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10
(This will prevent the pecans from sinking to the bottom.)
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11
Drop the pecans into the ice pops, dividing them evenly among the molds.
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12
If they float, push them down with a small spoon or ice pop stick.
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13
If using conventional molds, snap on the lid and freeze until solid, about 3 to 4 hours.
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14
If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
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15
If using an instant ice pop maker, gently fold the pecans into the cajeta mixture prior to filling the molds and follow the manufacturers instructions.
