In a small to medium saucepan, combine the sugar and the ¼ cup water.

Over medium heat, swirl the pan. Do NOT stir for about 15 minutes or until the sugar gets to a deep amber color. Watch closely as not to let it burn. 

Remove from the heat and slowly add the cream while stirring. Be careful the caramel is very hot

Add the salt and bourbon. Quickly stir in the pecans.

Place back on heat for another minute, while continuing to stir, to melt out any clumps. 

Transfer to a heat-safe dish or bottle and let cool. Pour over a bowl of ice cream or serve with a cake. Try it on waffles with whipped cream.