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Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat. In a bowl whisk together the egg white, bourbon, vanilla, brown sugar, cinnamon and salt until frothy. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 25 minutes, stirring occasionally, until toasted. Allow to cool 10 minutes and then remove from the pan and add to a shallow dish that will allow you to easily roll the apples in the pecans.
While the nuts roast, start the caramel. Push the twigs or wooden sticks into the top of the apples. Return apples to the refrigerator until caramel is ready for dipping. Line a baking sheet with wax paper.
Place sugar, corn syrup, and bourbon in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden. Add the heavy cream, butter, vanilla, and salt, slowly stirring into pan. Boil until candy thermometer reaches 235°, stirring frequently. This took me a total of about 25 minutes.
Swirl apples in caramel, allow the excess caramel to drip off and then drag the bottom half of your apple through the pecans. Place on baking sheet lined with wax paper. Repeat with remaining apples.
Let the caramel apples set for about 15-30 minutes (in the fridge or on the counter), then drizzle each apple with melted chocolate. Dig in and get messy!