8 oz pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tbsp heavy cream
hot shortbread base
Coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan. Lift aluminum foil and pecan bars out of pan and place on cutting surface. Cut into squares or bars. These freeze well and will stay several days, wrapped or covered, at room temperature.
