Ingredients
CRUST
- 1 cup butter
- 2/3 cup sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 3 cups flour
FILLING
- 1/2 cup plus 3 tablespoons butter
- 3/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1/2 cup honey
- 3 tablespoons heavy cream
- 3 1/2 cups pecans
- 1 1/2 teaspoon vanilla
Directions
Cream butter and sugar, beat in egg and vanilla. Blend in flour. Press smoothly into foil-lined, greased 13×9 pan. Prick. Chill 1 hour. Bake at 350 degrees for 10 minutes, then at 325 for 15 minutes.
- 1/2 cup plus 3 tablespoons butter
- 3/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1/2 cup honey
- 3 tablespoons heavy cream
Combine. Boil on medium high heat for four minutes, stirring continuously.
- 3 1/2 cups pecans
- 1 1/2 teaspoon vanilla
Add to above and heat. Spread over hot crust. Continue to bake at 300 degrees until bubbly, about 15-20 minutes. Cool thoroughly, remove foil, place on cutting board to cut with heavy, sharp knife.
| Servings | 0 |
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