Special equipment: 4 large parfait glasses
Preheat the oven to 350 degrees F. Spread the pecans out in a single layer on a rimmed baking sheet, and toast until golden, 8 to 10 minutes. Pour the pecans onto a cutting board, let cool, then roughly chop.
After the baking sheet has cooled slightly, sprinkle 2 tablespoons of the granulated sugar on it, put the dough on top and press it into the sugar. Turn the dough over, and press the other side into the sugar. Bake until golden and crisp, 15 to 20 minutes. Transfer to a rack, let cool, then crumble into bite-size pieces.
Meanwhile, melt the butter in a large skillet over medium heat. Add the brown sugar, 1/3 cup of the cream and a large pinch of salt. Stir to combine, bring to a low simmer and continue to cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat, and stir in the pecans; let cool completely. (The pecan topping can be made up to 2 days ahead and refrigerated. Microwave in 30-seconds increments, stirring, until just loosened.)
Whip the remaining 1 cup cream and 1 tablespoon granulated sugar with the bourbon in a medium bowl until soft peaks form. Put 2 heaping tablespoons of the crust crumble in the bottom of a parfait glass; top with about 1/4 cup of the ice cream, 2 tablespoons of the pecan topping and 2 tablespoons of the whipped cream, followed by additional layers of crust crumble, ice cream, pecan topping and whipped cream, ending with more crust crumble. Repeat with the remaining parfait glasses.
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