Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, about 3 to 4 minutes. Transfer to a plate to cool.

In the same skillet, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt until dissolved. Bring to a boil and cook, stirring constantly, for 2 minutes. Remove from heat, stir in vanilla, and let cool until just warm.

Beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Slowly pour in the cooled brown sugar syrup and beat until fully combined and no streaks remain.

Roughly chop the cooled pecans. Fold three-quarters of them into the dip. Transfer to a serving bowl, top with the remaining pecans, and serve with dippers.