1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup butter
1/4 cup light corn syrup
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp baking soda
3 Tbsp bourbon
1 tsp pure vanilla extract
Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside. Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly. Once boiling immediately lower the heat and let bubble for 2 minutes. Remove from heat, and add the baking soda. Stir until incorporated. Add bourbon, vanilla and toasted pecans. Mix well. Cool slightly (about 10 minutes). Serve warm over cake, ice cream.