Instructions: Crust: Combine flour, baking powder and salt in a medium bowl and mix well; set aside.

Beat butter and shortening together with an electric mixer on medium speed until smooth. Gradually add sugar and beat until mixture is light and fluffy.

Beat in eggs and vanilla, then reduce speed and add flour mixture, mixing until just combined.

Gather dough into a ball, flatten slightly, then, using your fingers, press into a buttered nonstick baking sheet about 10 by 15 by 3/4 inches (sometimes called a jelly roll pan). Refrigerate dough overnight or place in freezer until firm, about 30 minutes.

Preheat oven to 375 degrees. Prick crust all over, then bake until golden, about 12 minutes. Set aside to cool.

To make the topping: Combine butter, honey and sugars in a saucepan. Simmer, stirring constantly, over medium heat until sugars melt and mixture darkens and foams, five minutes. Remove from heat, whisk in cream and stir in pecans.

Spread filling evenly over crust with a rubber spatula and bake until topping is bubbly, about 15 minutes. Remove pan from oven and cool completely on a wire rack, then cut into 1 1/2 inch squares or diamonds to serve.

Note: Walnuts may be substituted for pecans.

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