Ingredients
3 cups of unbleached flour
2 sticks of unsalted butter plus 2 table spoons, room temp
3/4 of raw brown sugar, lightly packed
1/2 teaspoon of salt
Filling
2 cups of pecans
1 stick of unsalted butter
1/2 cup raw brown sugar
1/3 cup of raw honey, local of course
2 table spoons raw sugar
2 table spoons of heavy cream
1/2 teaspoon of real vanilla extract
1/4 teaspoon of salt
Directions
Preheat oven to 375 degrees
In the stand mixer cream together the sugar and butter from the first section. Next on medium to low speed add the salt then 1 cup of flour at a time. At a certain point the mixture will start to crumble. Remove from the bowl and pat into a pan about 9 x 12. Cool in the fridge for about an hour while you are preparing the topping. After the dough has set, bake for about 20 or so minutes or until golden brown. Set aside to cool. Reduce oven to 325 degrees
In a medium sauce pan over medium to high heat place all the sugars, heavy cream and the honey and bring to a boil and whisk for about 1 minute or so. remove from heat and add the balance of the ingredients and stir to combine. Pour over cooled crust and bake for an additional 15 to 20 minutes: the topping should be bubbling. Remove from oven and let cool. Mid way through the cooling run a knife around the pan to loosen. About 10 minutes into the cooling invert to remove from pan then return to up right and let set for about 30 minutes. Cut into 2 inch squares and serve.