Lay the pecan halves on a large baking sheet and lightly toast for 10 minutes - stirring once or twice
Remove the pecan halves from the oven and pour them onto a paper towel lined surface to cool.
In a large saucepan over medium heat combine the butter, dark brown sugar, cinnamon, vanilla extract and salt. Stir over medium heat until the mixture is smooth, and the sugar somewhat dissolved - about 5 minutes.
Add the bourbon and stir constantly for 5 minutes, while cooking over medium heat. My candy thermometer had this at 230° F or nearly soft ball stage.
Remove from heat, add in the pecans and stir to thoroughly coat.
Pour the pecans out on to a parchment lined baking sheet to cool (about 20 minutes)
Bourbon glazed candied pecans for snacking, gifting, or chopping up to top Rachel's Texas Sheet Cake Cupcakes