Preheat oven to 375 degrees.
Line a 9-inch square baking pan with parchment paper, allowing the paper to come up two of the four sides for easy "pick up" after baking.
Make the crust by first pulsing your flour, sugar <g class="gr_ gr_116 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="116" data-gr-id="116">and</g> salt once or twice, just to blend it and then adding in the butter chunks and pulsing until crumbly.
Add in the egg and pulsing until a dough forms.
Turn out the dough mixture into your parchment paper lined pan and press with your fingertips to line the pan evenly with the dough.
Bake shortbread crust for 20 minutes, remove from the oven and allow it to cool for 10 minutes or so.
In a saucepan, combine butter, brown sugar and corn syrup. Bring to a boil over med-high heat whisking almost constantly. (mixture will grow a bit as it bubbles up so use a large enough pan). The mixture will become smooth, continue whisking over the heat for another 2-3 minutes. The mixture will darken slightly.
Remove pan from heat and carefully whisk in the cream and the pecans.
Quickly turn out the mixture onto your shortbread crust and spread it evenly with a silicone spatula, pressing down firmly once it's even.
Bake until bubbly and golden, about 18-20 minutes.
Cool for an hour and then lift it using the parchment paper, transferring it to your counter or pastry board. Using a sharp chef's knife, cut into bars or squares. Press firmly in long cuts to cut cleanly and evenly.
Make sure bars are completely cool before placing them in a container (I line it with parchment paper). Store in a cool place for up to a week. I store in a parchment paper lined container, if you have 2 layers, place a piece of parchment paper in between.