CRUST

• 3 C. Flour
• 1/4 C. sugar
• 1/2 t. salt
• 1/2 t. baking powder
• 1/2 C. COLD margarine or butter (1 stick)
• 1/2 C. vegetable shortening
  FILLING
  
• 1 1/4 C. packed brown sugar
• 1 C. margarine or butter (2 sticks)
• 3/4 C. honey
• 1/2 C. sugar
• 1/4 C. heavy or whipping cream
• 4 C. pecans, coarsely chopped
• 1 T. vanilla extract

Preheat oven to 400F. Grease 15 1/2 by 10 1/2 jelly pan: line with foil.

Prepare crust - in large bowl, combine flour, sugar, salt, and baking powder. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles fine crumbs. With hands, firmly press crumbs on bottom and up sides of pan to form crust. Bake crust 12-15 minutes, until golden. Remove from oven. Turn oven control to 350.

While crust is baking, prepare filling. In 3 qt. pan, heat brown sugar, margarine or butter, honey, sugar and cream to boiling over high heat. Add pecans to sugar mixture and heat to boiling; stir in vanilla.

Carefully pour pecan mixture into warm crust. Bake 30 minutes or until edges of filling begin to set (filling will be bubbly and will become firm as it cools).

Cool in pan on wire rack until filling is firm to touch. When cool, invert onto rack and remove foil. Invert again immediately onto cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces. Cut each piece diagonally in half.

Store in tightly covered container up to a week. If you can keep them that long).

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