1. Line large cookie sheet with foil. Reserve 24 pecan halves; chop remaining pecans.
2. Preheat oven to 350°F. In 2-quart saucepan over low heat, melt butter or margarine; remove saucepan from heat; stir in brown sugar and remaining ingredients until well blended; stir in chopped pecans. Drop mixture by table-spoonfuls, 3 inches apart, onto cookie sheet; press a reserved pecan half on top of each. Bake 12 minutes. Slide foil with cookies onto wire rack to cool completely.
3. Meanwhile, reline cookie sheet with foil and repeat with remaining mixture and pecan halves. When cookies are cold, gently peel away foil. Store in tightly covered container.