Combine half-and-half, sweetened condensed milk, vanilla, and salt in a bowl.

Stir until well combined.

Add 1 1/4 cups of chopped pecans to the mixture.

Let the mixture sit for 30 minutes to infuse the pecan flavor.

Transfer the mixture to a blender.

Blend until smooth.

Strain the mixture through a fine-mesh sieve.

Press the solids with a wooden spoon to extract maximum flavor.

Divide the mixture evenly among ice pop molds.

Leave some room at the top for expansion.

If using conventional molds, freeze until slushy (about 30 minutes).

This prevents pecans from sinking.

Add remaining pecan pieces to each ice pop mold, dividing them evenly.

Push pecans down with a spoon or stick if they float.

If using conventional molds, secure the lids and freeze until solid (3-4 hours).

If using unconventional molds, freeze until partially set (45-60 minutes).

Insert sticks and freeze until solid (3-4 hours).

If using an instant ice pop maker, gently fold pecan pieces into the strained liquid.

Follow the manufacturer's instructions for your ice pop maker.