• For the shortbread crust:
• ¾ cup (6oz/ 170g) unsalted butter, softened to room temperature
• ½ cup (3½oz/ 99g) packed soft brown sugar (preferably light but dark is fine)
• 2 cups (8½oz) all purpose flour
• ¼ teaspoon plus ⅛ teaspoon salt
• For the pecan topping:
• ½ cup (4oz/113g) unsalted butter
• 1 cup (7oz/199g) packed brown sugar (preferably light but dark is fine)
• ⅓ cup honey (*see not for substitution)
• 2 tablespoons heavy whipping cream
• ⅛ teaspoon salt
• 2 cups (8oz/ 227g) coarsely chopped pecans

Click HERE for the instructions