Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, brown sugar, milk, and vanilla extract and continue mixing until uniform.
In another bowl, mix together flour, sea salt, and nutmeg. Dredge pecans in flour mixture until coated then add wet mixture to dry and stir by hand until uniform and no dry pockets remain.
Pour batter into prepared bundt pan and bake on middle rack for about an hour or until a toothpick inserted into multiple parts of the cake comes out clean.
While pound cake bakes, prepare praline sauce: Melt butter in a small saucepan then add brown sugar and heavy cream and stir until brown sugar is dissolved and mixture is uniform.
Bring praline sauce to a boil then reduce heat and simmer for 5 to 10 minutes to allow sauce to thicken. Turn off heat and allow to cool.
Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.
While cake cools, combine powdered sugar with cooled praline sauce and mix using a hand or stand mixer to finish praline frosting. Frosting should be smooth, glossy, and a light tan color.
Frost cake then top with additional pecans.