Heat butter, heavy whipping cream and Truvia in a small saucepan, over medium heat. Whisk occasionally to stir until the mixture comes to a boil. Once it starts to boil, whisk frequently until the mixture is foamy, thick, and a light tan. If you have digital thermometer, heat the mixture to about 280-290F.
Add in pecans and stir. Working quickly, pour the mixture onto the prepared parchment paper pan and spread to about 1/4 inch thick all around. Allow the mixture to cool and break into 8 pieces.
The Truvia will crystallize a little in this recipe, but it is still very delicious, and quite close to a traditional praline recipe.
You can choose to refrigerate them but, it will cause the crystals to become more noticeable, so you should instead eat them the same day you make them.