1Preheat oven to 350^. Place pecans on a rimmed cookie sheet and bake 10 minutes or until fragrant. Transfer toasted pecans to a bowl; set aside.
2In a large cast iron skillet, melt butter over medium heat. Add toasted pecans and stir to coat. Add brown sugar,cinnamon and salt; continue to cook over medium heat, stirring constantly about 10 minutes.
3Add bourbon, stir to combine and cook 1 to 2 minutes, mixing well. Remove skillet from the heat and pour pecans onto the rimmed cookie sheet now lined with parchment paper. Spread pecans into thin layer and let cool 20 minutes. Break mixture into bite size pieces and cool completely before packaging.
4store pecans in an airtight container at room temperature for up to 1 week.