For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
Bake until golden brown at the edges, 14 to 17 minutes.
Let the cookies cool to room temperature.
For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
Whisk in the whiskey, butter, salt and vanilla.
Pour the sauce into the fondue pots and keep warm.
Serve the fondue with the cookies.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Jane Soudah