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Preheat oven to 350*.
Pour cream and Allulose into a large bottom skillet or sauce pan on the stove top. Turn heat up to medium high heat. Stir cream mixture until it comes to a boil.
After the cream mixture comes to a boil reduce heat to a rapid simmer...about medium level (or just below medium heat).
Continue to periodically stir or whisk for 25-35 minutes. Cream will continue to thicken and darken as you approach 30 minutes at that simmer.
Turn heat off and remove saucepan from all heat to cool.
While caramel is doing its thing on the stovetop make the crust for this dessert. Line an 8x8 pan with parchment paper.
Melt butter in the microwave. Once butter is melted add in the rest of the crust ingredients. Mix together with a fork until fully combined.
Press crust mixture into the bottom of the 8x8 pan. Bake for 8 minutes in 350* oven. Crust will be just slightly browned, but very light in color.
Remove from oven and let cool.
Once crust has cooled pour cooled caramel over the crust. Spread caramel with back of rubber spatula to reach all corners.
Sprinkle roasted chopped pecans over the 8x8 caramel top.
Place 8x8 pan in freezer and let set overnight.
Using a large sharp knife cut into 36 small bars (6x6 equal cuts). Store in fridge or freezer.