Add flour, sugar, and salt to a large food processor. Add the butter in 3 increments and process until the mixture resembles wet sand and when pressed together holds its shape
Press evenly into the bottom of a 9x13" pan
Bake at 350 for 20 minutes until golden brown.
Filling
Roughly chop the pecans.
Melt the butter in a medium saucepan and add the sugar, honey, cream, and salt.
Bring to a boil then cook for a few minutes (less than 3, more than 1)- mixture will thicken slightly.
Add the pecan, stir to incorporate, and remove from heat.
When the shortbread crust is done, remove it from the oven and top the hot crust with the filling. Put it back in the oven for another 20 minutes, until bubbling all over.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=140