1 1/8 cup (2 1/4 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 tsp salt
3 cups all-purpose flour
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar firmly packed
3/4 cup honey
1/4 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon salt
4 cups (8 ounces) lighlty toasted pecan halves
1 teaspoon pure vanilla extract
Preheat the oven to 375 F. Butter a 9×13″ pan, and line with parchment paper.
for the crust
Combine 1 1/8 cup (2 1/4 sticks) of butter with 3/4 cup brown sugar in the bowl of a stand mixer fitted with a paddle attachment.
Beat until light and fluffy.
Add 1/2 tsp salt, then the flour one cup at a time.
Mix until dough forms into large clumps.
Press the dough into the bottom of your prepared pan, fork-prick the crust, and chill for 20 minutes.
When chilled, bake for 18-20 minutes.
Cool completely before proceeding.
Reduce oven temperature to 325 F.
for the topping
Place remaining butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat.
Stir together and bring to a boil.
Cook until the mixture thickens enough to coat the back of a spoon, about 1 - 3 minutes.
Remove from heat, and stir in pecans and vanilla.
Pour the pecan mixture over the cooled crust, and bake for 15-20 minutes, or until the filling is bubbling.
Let cool completely before cutting into small pieces for serving.