Make about 3 dozen
For the crust:
1 cup plus two tbs (21/4 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 tsp salt
3 cups all purpose flour
For the filling:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup plus 2 tbs honey
2 tbs granulated sugar
2 tbs heavy cream
1/4 tsp salt
2 cups (8 ounces) pecans
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Make the crust: With an electric mixer on medium-high speed, beat butter and brown sugar until fluffy, about 3 minutes. Mix in salt. Add flour, one cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
2. Press dough evenly into a 9-by-13-inch baking pan (it should be about 1/4 inch thick). Pierce dough all over with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce oven temperature to 325 degrees.
3. Make the filling: Combine butter, brown sugar, honey, granulated sugar, and heavy cream in a medium saucepan. Bring to a boil, stirring constantly, until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts, salt and vanilla. Pour filling into cooled crust.
4. Bake until the filling bubbles, 15 to 20 minutes. Transfer to a wire rack to cool completely. Cut when cool.