To make candied pecans, combine brown sugar, salt, cinnamon and water in a nonstick skillet. Cook over medium/low heat for 2 minutes until mixture is liquefied and has begun to thicken. Add pecans and stir for 2-3 additional minutes. Remove to a baking sheet lined with parchment paper and allow to cool. Chop into 1/2 inch pieces and set aside.
Dice figs into 1/2 - 3/4 inch pieces. In a small saucepan, combine chopped figs with 1 tbsp red wine. Stir over low heat until wine is absorbed into the figs. Set aside.
In a small baking dish (approx 6" round), add goat cheese. If not already softened, microwave until soft (30-60 seconds). Using a small spatula, stir in braised figs and candied pecans until combined.
Bake in a 400 degree oven for 15-20 minutes, or until the edges are brown and the dip is beginning to bubble.
While the dip is baking, microwave bacon slices on high for 5 minutes, or until crisp. Dice into small pieces.
Remove dip from oven and top with a generous drizzle of honey and cooked bacon.
Serve immediately with toasted baguette slices or toasted bread of your choice.