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FOR CANDIED PECANS:.
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Lightly butter baking sheet.
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Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
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Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
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Add pecans and stir until syrup coats pecans, about 1 minute; immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula.
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Cool completely and coarsely chop nuts.
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*Do Ahead: Can be made 2 days ahead.
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Store airtight at room temperature.
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FOR BROWNIES:.
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Preheat oven to 350F.
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Line 8x8x2-inch metal baking pan with foil; butter foil.
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Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
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Remove from heat; cool slightly.
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Whisk cocoa powder, flour, and salt in small bowl.
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Whisk sugar, eggs, and vanilla in medium bowl to blend.
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Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
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Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
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Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
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Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
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Cool completely in pan on rack.
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FOR WHITE-CHOCOLATE CARAMEL:.
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Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
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Let stand until gelatin softens, about 15 minutes.
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Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
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Stir over medium heat until sugar dissolves.
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Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
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Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
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Stir to dissolve any caramel bits.
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Remove from heat; let cool 5 minutes.
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Add gelatin mixture; stir until gelatin dissolves.
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Add white chocolate; whisk until melted and smooth; whisk in butter.
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Pour caramel atop cooled brownie; spread evenly to cover completely.
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Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
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FOR BITTERSWEET-CHOCOLATE GANACHE:.
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Bring cream to simmer in small saucepan; remove from heat.
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Add chocolate; whisk until melted and smooth.
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Cool until mixture is slightly thickened but still pourable, about 15 minutes.
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Pour ganache atop caramel on brownie; spread just to edges.
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Sprinkle chopped candied pecans evenly over.
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Chill uncovered until ganache is firm enough to cut, about 4 hours.
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**DO AHEAD: Can be made 2 days ahead.
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Cover and keep chilled.
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CACAO NIB GELATO:.
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Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
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Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
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Cover and let mixture steep 30 minutes; uncover and return to simmer.
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Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
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Gradually add hot cream mixture to yolk mixture, whisking until blended.
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Return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170 degrees F, about 5 minutes (do not boil).
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Transfer custard to medium bowl; cover and chill overnight.
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Pour custard through fine strainer set over bowl, discard solids in strainer.
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Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
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Cover and freeze until ice cream is firm, at least 8 hours or overnight.
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***DO AHEAD - Can be made 3 days ahead; keep frozen.
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ASSEMBLY:.
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Using foil as aid, lift brownie out of pan; place on work surface.
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Fold foil sides down.
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Using sharp knife, trim off about 1/4 inch of brownie on all sides.
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Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
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Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
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E N J O Y!
