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1
Put the half-and-half, sweetened condensed milk, vanilla, and salt in a bowl and stir to combine.
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2
Add 1 1/4 cups of the pecans and let the mixture sit for about 30 minutes to extract the flavor from the pecans.
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3
Transfer the mixture to a blender and blend until smooth.
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4
Strain through a fine-mesh sieve, pressing the solids with a wooden spoon to extract as much flavor as possible.
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5
Divide the mixture among the molds, leaving enough room for the pecans.
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6
If using conventional molds, dont snap on the lids yet.
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7
Freeze until the mixture has a slushy consistency, about 30 minutes.
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8
(This will prevent the pecans from sinking to the bottom.)
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9
Drop the remaining pecan pieces into the ice pops, dividing them evenly among the molds.
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10
If they float, push them down with a small spoon or ice pop stick.
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11
If using conventional molds, snap on the lid and freeze until solid, about 3 to 4 hours.
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12
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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13
If using an instant ice pop maker, gently fold the pecan pieces into the strained liquid prior to filling the molds and follow the manufacturers instructions.
