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.
May be made up to 3 days in advance, covered and chilled. Reheat in the microwave on low setting or in a saucepan over low heat.