Step 1

Chop and toast the 2 cups of pecans. You'll need to save 1/2 cup for the glaze. (see notes on how to toast. )

Step 2

Grease and flour a 12 cup bundt pan or a 10-inch tube pan. You may use a baking spray with flour but I find it doesn't do too well for me.

Step 3

Heat oven to 325℉

Step 4

Sprinkle 1/2 cup of the chopped pecans on the bottom of the bundt pan.

Step 5

Beat the softened butter and cream cheese in a large bowl with electric mixer on medium speed until well mixed.

Step 6

Beat in the brown sugar for about 5 minutes or until very light.

Step 7

Add the eggs in, one at a time beating well after each addition.

Step 8

Fold in the flour just until combined. Do not overmix.

Step 9

Stir in the vanilla, 1 cup chopped toasted pecans and the brickle bits.

Step 10

Spoon the batter into the prepared pan.

Step 11

Place the bundt pan on a baking sheet and slide into oven.

Step 12

Bake for 1 hour 15minutes to 1 hour 30 minutes or until wooden toothpick comes out clean.

Step 13

Cool in pan for 10 minutes. Remove to cooling rack to cool completely.

Step 14

Stir together with wooden spoon heavy cream, brown sugar, and corn syrup in a 2-quart, heavy bottomed sauce pan over medium heat.

Step 15

Insert a candy thermometer and cook until the temperature registers 220℉ on candy thermometer.

Step 16

Remove from heat and stir in vanilla, salt, and the 1/2 cup toasted pecans.

Step 17

Stir with the wooden spoon until caramel has thickened and cooled slightly. Spoon over the cake. If you have any left store in fridge and pour on ice cream or plain cake.