Pumpkin Spice Pecan Caramel

3 Line a 12 x 17" sheet pan with parchment paper, leaving enough on the sides to be able to lift the entire pan of caramel out of the pan. Set aside.
0 In your heavy duty pot, combine evaporated milk, butter, heavy cream, baking soda, salt, and lecithin. Turn heat to medium.
1 Stirring constantly, bring mix to 180F. When you reach 180F, turn off heat and let liquid mix sit undisturbed for 20 minutes.
2 While the liquids are resting combine molasses and pumpkin spice.  Stir the pumpkin spice into the molasses until it is dissolved.  Set aside.
4 Once your liquids have rested for 20 minutes, add in sugar and corn syrup.  Turn heat to medium and bring it to a boil.  After your caramel beings to boil, you may increase heat to medium high.  Stir the entire time this is cooking.
5 When caramel reaches 240F, add in molasses and pumpkin spice mix.  The temperature will drop.  Bring the temperature back up to 242F.
6 When the temperature reaches 242F, turn off heat and stir in pecans. Pour caramel on prepared lined sheet pan. 
7 Let caramel cool for a minimum of 4 hours before making nougat to layer on top.  If you are only making the caramel, cover with parchment and foil after 30 minutes.  Cool overnight before cutting.