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1
Preheat oven to 375F.
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2
Make crust: Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes.
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3
Mix in salt.
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4
Add flour, 1 cup at a time, mixing until fully incorporated after each addition.
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5
Continue mixing until dough begins to come together in large clumps.
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6
Press dough about 1/4 inch thick into a 9 by 13-inch baking pan.
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7
Pierce the dough with a fork.
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8
Chill until firm, about 20 minutes.
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9
Bake until golden brown, 18 to 20 minutes.
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10
Transfer to a wire rack to cool completely.
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11
Reduce oven to 325F.
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12
Make filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat.
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13
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.
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14
Remove pan from heat; stir in salt, nuts, and vanilla.
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15
Pour filling into the cooled crust.
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16
Bake until filling bubbles, 15 to 20 minutes.
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17
Carefully transfer to a wire rack to cool completely.
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18
Run a paring knife around edges of the pan and invert onto cooling rack.
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19
Invert again onto a cutting board.
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20
Use a sharp knife to cut into 1 by 3-inch bars.
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21
Bars can be stored in an airtight container at room temperature up to 1 week.
