For the Filling:
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup honey
1/4 cup granulated sugar
2 tablespoons heavy cream
2 cups coarsely chopped pecans
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line an 8 inch square baking sheet with 2 pieces of parchment paper, over lapping & the excess hanging off all sides. Spray parchment with cooking spray.
For the Crust:
In a large bowl, add flour, sugar, salt & cold cubed butter. Using a pastry cutter, cut in the butter until the mixture is a sandy crumb like consistency. If you have a food processor, feel free to use that. Press mixture into bottom of prepared baking pan. Bake for 25 to 30 minutes, until pale golden.
While the crust is cooling slightly, combine brown sugar, honey, granulated sugar, cream & butter in a medium saucepan. Bring to boil then reduce heat and simmer for 5 minutes, stirring often until mixture thickens slightly. Remove from heat & stir in vanilla then pecans. Immediately pour filling over crust & let cool in pan for 1 hour.
Lift bars out of the pan & transfer to cutting board. Cut into 24 rectangles (6 rows by 4 rows). Store in an airtight container.