Preheat the oven to 375°F. Place racks in top third and bottom third position. Prepare a 9x5 inch loaf pan by spraying the sides and bottom with nonstick baking spray.

In a medium-sized bowl whisk together both sugars until combined.

Next, whisk in corn syrup, melted butter, beaten eggs, and vanilla until mixture is smooth.

Quickly whisk in flour and salt until mixture is smooth but somewhat thickened.

Add pecans and use a spatula to combine.

Remove one sheet of puff pastry from the refrigerator. On a lightly floured surface, roll puff pastry to 9x12 inches. Using a pizza or pastry cutter, cut pastry into thirds. Keep two strips whole and cut the third strip into smaller ¼-inch wide strips.

Place the first whole strip at the bottom of the prepared loaf pan. Pour in half of the pecan filling.

Place the second whole strip over the pecan filling and top with the remaining filling.

Place the ¼-inch strips at a diagonal to create a lattice top. Trim the strips where necessary. Brush with melted butter and sprinkle sparkling sugar on top.

Place the cobbler on the bottom third rack and bake for 15 minutes. Reduce the oven to 350°F degrees and continue baking until the center is set but just slightly jiggly, another 12-15 minutes. Move to the top third rack and bake for an additional 5-8 minutes until the puff pastry is light golden brown.

Remove cobbler from the oven and let sit for 30 minutes to allow filling to finish setting. Scoop out into bowls and serve warm.