• 3/4 cup finely chopped stemmed dried Calimyrna figs (about 5 ounces)
• 1 cup (packed) golden brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled
• 1 1/2 teaspoons vanilla extract
• 2 cups pecan halves, toasted
• 1 cup chilled whipping cream