|Unsalted butter/Margarine||1 1⁄3 Cup (21.33 tbs), softened (2 2/3 Sticks)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolk||1 Large|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Baking powder||2 Teaspoon|
|Unsalted butter/Margarine||1 1⁄3 Cup (21.33 tbs) (2 2/3 Sticks)|
|Honey||3⁄4 Cup (12 tbs)|
|Lightly packed brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||3 Cup (48 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
1. Preheat oven to 325°F. Make Crust: In large bowl, with electric mixer at medium speed, beat 1 1/3 cups butter and 2/3 cup granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla until well blended. At low speed, beat in flour, baking powder and salt until smooth.
2. On dampened surface, between two sheets of waxed paper, roll dough to 17-by-12-inch rectangle. Remove top sheet of paper; invert dough into 15 1/2-by-10 1/2-by-1-inch jelly-roll pan. Remove waxed paper; press dough onto bottom, ends and sides of pan. With fork, prick dough. Bake 20 minutes.
3. Meanwhile, make Filling: In 3-quart saucepan, melt butter; add honey and both sugars. Bring to boiling; boil 3 minutes. Remove from heat; stir in pecans and cream; mix well. Pour filling into partially baked crust; bake 40 minutes longer, or until top is bubbling and lightly browned. Cool in pan on wire rack.
4. To cut into diamonds: When cool, with sharp knife, cut into six lengthwise strips, about 1 1/2 inches wide. From the cut line, 1 1/2 inches from top lefthand corner, cut diagonally at a 45-degree angle to the right side of pan. Continue to cut diagonally across strips at 2-inch intervals above and below first diagonal cut until entire pan is cut into diamonds. (There will be 5 small triangular-shaped pieces at each end of pan.)