Ingredients
Crust
| 3 cups | unbleached all purpose flour | | 1 tsp. | baking powder | | 1/2 tsp. | salt | | 10 tbsp. | unsalted butter, softened | | 6 tbsp. | vegetable shortening | | 3/4 cup | granulated sugar | | 2 | lg. eggs | | 1/2 tsp. | vanilla extract |
Topping
| 1/2 lb. | unsalted butter | | 1/2 cup | honey | | 1/4 cup | granulated sugar | | 1-1/4 cup | light brown sugar | | 1/4 cup | heavy cream | | 4 cups | chopped pecans |
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Instructions
1. Crust, combine flour, baking powder, and salt in a medium bowl and mix well. Beat butter and shortening together with an electric mixer on medium speed until smooth. Gradually add sugar; beat until mixture is light and fluffy. Beat in eggs and vanilla then reduce speed and add flour mixture, mixing until just combined.
2. Gather dough in a ball, flatten slightly. Using your fingers press into a buttered nonstick baking sheet about 10x15x3/4-inches (jelly roll pan). Refrigerate dough overnight or place in freezer until firm, about 30 minutes.
3. Preheat oven to 375°F. Prick crust all over-then bake until golden about 12 minutes. Set aside to cool.
4. Topping, combine butter, honey, white and brown sugars in a saucepan. Simmer, stirring constantly over medium heat until sugars melt and mixture darkens and foams, about 5 minutes. Remove from heat whisk in cream and stir in pecans.
5. Spread filling evenly over crust with a rubber spatula and bake until topping is bubbly, about 15 minutes. Remove pan from oven and cool completely on wire rack, then cut into 1-1/2\" squares.
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