Preheat the oven to 180°C. Grease and line a 4cm-deep, 21cm x 30cm slice pan with baking paper, allowing the paper to extend slightly over the edges of the longer sides. Whiz the flour, sugar and 1/2 teaspoon salt in a food processor for 15 seconds.
Add butter and whiz until mixture resembles damp sand. Tip into pan and pat out evenly over the base. Roll a small glass over the base to smooth it out. Bake base for 20 minutes or until golden. Towards the end of baking time, make the topping. Melt the butter in a heavy-based pan over medium heat. Add sugar, honey, cream and 1/4 teaspoon salt, and stir for 2 minutes or until sugar dissolves. Bring to the boil, then reduce heat to medium-low and stir for a further minute. Stir in pecans and vanilla, then remove from the heat and keep warm.
Remove base from the oven and stand for 1-2 minutes, then spread warm pecan mix evenly over the top. Bake for 16-18 minutes or until topping is bubbling and deep golden. Place the pan on a rack to cool completely. Using a hot knife, loosen the edges of the slice and slice in the pan (or lever the whole slab out onto a board and slice). Store the slice, layered between baking paper, in an airtight container - it will keep for up to 5 days in a cool spot (it also freezes well).
You could also drizzle some melted chocolate over the top if you like?
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