Preheat oven to 325°F (165°C). Lay the pecans in a single layer on a baking sheet and toast for 8 minutes. Set aside to cool.
Have the bourbon (if using), vanilla and salt measured.
In a large, heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar, cream and butter. Set over medium-low heat and stir until sugar and butter has dissolved; about 8 minutes. Stop stirring and increase heat to medium-high. Allow mixture to boil until it reaches 240°F (165°C) on an instant-read, or candy, thermometer.
Remove from heat and immediately stir in the toasted pecans, bourbon (if using), vanilla and salt.
Stir until mixture begins to thicken and turn opaque; about 5 minutes. Scrape onto a baking sheet and smooth into an even layer. Allow to cool completely.
Once cooled, roughly chop into 1 inch (2.5 centimetre pieces).