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1
Toast the pecans: Preheat the oven to 350 F.
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2
Scatter the pecan halves onto a cookie sheet and bake for 5-8 minutes or until they just begin to get aromatic. Keep a close watch on them because they can burn very fast once they become fragrant.
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3
In a food processor, pulse the flour with the sugar and salt.
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4
Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.
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5
Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together.
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6
Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
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7
Preheat the oven to 375u00b0.
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8
Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick).
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9
Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan.
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10
Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. *Since the filling is not very thick, I found the edges to be on the dry side. I would have prefered to use all the dough for the bottom crust only.*
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11
Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set.
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12
Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set.
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13
Let cool.
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14
In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes.
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15
Add the cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240u00b0 (soft ball stage), about 10 minutes longer.
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16
Add the pecans and cook for 2 minutes longer.
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17
Pour the filling over the crust, spreading it evenly.
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18
Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board.
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19
Cut into bars and serve.
