Crust
3 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter
1/2 cup shortening
Filling
1 1/4 cups brown sugar
1 cup butter
3/4 cup honey
1/2 cup sugar
1/4 cup heavy whipping cream
4 cups coarsely chopped pecans
1 tablespoon vanilla extract
Heat oven to 400°F. Grease 15 1/2x10 1/2 inch jelly roll pan. Line pan with foil.
Crust
Combine flour, sugar, salt and baking powder. Cut in butter and shortening till crumbly. Firmly press on bottom and up sides of pan. Bake 12-15 minutes. Lower oven temperature to 350°F.
While crust is baking, prepare filling.
Filling
In saucepan, heat brown sugar, butter, honey, sugar and cream to boiling over high heat. Add pecans and return to boiling. Remove from heat and stir in vanilla. Carefully pour into warm crust. Bake 30 minutes till edges of filling begin to set. Filling will be bubbly and will become firm as it cools. Cool in pan on rack till firm to touch. When cool, invert onto rack and remove foil. Immediately invert again onto cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces. Cut each piece diagonally in half.