Crust:

18 tablespoons unsalted butter, softened

¾ cup brown sugar

½ teaspoon salt

3 cups flour

Filling:

8 tablespoons unsalted butter

½ cup brown sugar

6 tablespoons honey

2 tablespoons sugar

2 tablespoons heavy cream

¼ teaspoon salt

8-ounces pecan halves

½ teaspoon pure vanilla extract

Place rack in center of oven.  Heat oven to 375°. To make the crust: In a bowl, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes.  Add salt; mix to combine. Add flour 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.  Press dough about ¼ inch thick into a 9×13 inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes.  Transfer pan to a wire rack to cool completely. Reduce oven to 325°. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream and salt in a medium saucepan over high heat.  Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes.  Carefully transfer pan to a wire rack to cool completely.