Combine Brown Sugar, Butter, Heavy Cream, Chocolate, and Jackson Morgan Salted Caramel Cream together in heavy sauce pan, and cook over medium heat until the mix reaches a medium boil.

Add sifted powdered sugar and whisk until fully incorporated.

Carefully stir in pecans and allow to cool for several minutes.

Spoon onto silicone baking sheet, and cool for 30 minutes.

Store leftovers in airtight container.