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1
For the crust:
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2
Combine flour, baking powder& salt, set aside.
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3
Cream butter,sugar and shortening until light and fluffy.
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4
Add egg and vanilla and beat until well combined.
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5
Add dry ingredients, stirring until dough forms a ball.
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6
Wrap dough and refrigerate overnight.
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7
Preheat oven to 375u00b0F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
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8
Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
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9
Remove remaining wax paper and if necessary, patch the dough.
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10
Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
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11
Cool completely and reduce oven temperature to 350u00b0F.
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12
For the Filling:
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13
In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
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14
Stir in nuts and mix thoroughly.
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15
Stir in cream and mix thoroughly.
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16
Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
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17
CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
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18
Bake 35 minutes in 350F oven.
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19
Cool completely in pans on wire rack.
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20
Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
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21
**It is recommended that you do not use dark coated baking pans for this recipe.
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22
If you must, shorten baking time by at least 10 minutes.
