2 cup flour
1/2 cup sugar
1 cup cold butter or margarine,cut into pieces
3/4 cup (1 1/2 sticks butter)
1/4 cup honey
1/4 cup sugar
1/4 cup dark brown sugar,firmly packed
5 tbsp whole milk
4 cups roasted pecan halves
1:Preheat the oven to 375 F. Lightly grease a 15 1/2 x 10 1/2 x 1 inch baking pan.
2:For the crust, sift the flour and salt into a mixing bowl.Stir in the sugar .With a pastry blender,cut in the butter until the mixture resembles coarse crumbs.Add the egg and blend with fork until the mixture just holds together.( I used food processor to mix the dough)
3: Spoon the mixture into the prepared pan.With a floured fingertips,press into an even layer.Prick the pastry all over with a fork and refrigerate for 10 minutes.
4:Bake the pastry crust for 15 minutes.Remove the pan from the oven,but keep the oven on while making topping.
5:Melt the butter,honey and both sugar.Bring to a boil.Boil without stirring, for 2 minutes.Off the heat,stir in the milk and pecans.Pour over the crust, return to the oven and bake for 25 minutes.
6:When cool,run a knife around the edge.Invert onto a baking sheet,place another sheet on top and invert again.Dip a sharp knife into a very hot water and cut into squares for serving.
I miss Method #6 to dip sharp knife into hot water before cut beside didn't wait for it to cool down completely.That the reason the crust look messy and crumbles.