CRUST
1 c  Butter
1/2 c  Brown sugar; lightly packed
3 c  Flour, all purpose
1 lg Egg

-FILLING –
3 c Pecan halves
3/4 c Butter
1/2 c Honey, liquid
3/4 c Brown sugar;lightly packed
1/4 c Whipping cream

CRUST: Combine all ingredients in food processor or with electric mixer
until blended. Press evenly in 15″X10″X3/4″ (2L) jelly roll pan. Bake at
350F for 15 minutes. FILLING: Spread pecans evenly over crust. In large,
heavy saucepan, melt butter and honey. Add brown sugar. Boil 5-7 minutes,
stirring constantly, until a rich brown caramel colour. Remove from heat.
Stir in cream. Mix well and pour over pecans. Bake 15 minutes longer. Cool,
then cut into bars. HELPFUL HINT: Take time to place pecan right side up.
Freezes well. MAKES: about 50 BARS