1 1/2 cups butter; chilled and cut in pieces
1/2 cup powdered sugar
1 pinch salt
2 cups all-purpose flour
1 large egg; beaten to blend
1 1/2 cups golden brown sugar; packed
3/4 cup honey
1 1/2 tablespoons vanilla extract
4 cups pecan halves
Preheat oven to 375 degrees. Combine 3/4 cup butter, powdered sugar and salt in processor. Process until moist clumps begin to form. Add flour and egg and process just until dough forms.
Press dough onto bottom and 3/4 inch up sides of 13- by 9- by 2-inch baking pan. Bake until crust is golden brown, about 22 minutes. Cool crust slightly. Maintain oven temperature.
Bring brown sugar, honey and remaining 3/4 cup butter to boil in heavy large saucepan, stirring frequently. Boil 2 minutes. Add vanilla. Stir in pecans. Pour pecan filling onto prepared crust.
Bake until filling thickens and bubbles all over, about 25 minutes. Cool completely on rack. Cut into 2-inch squares. (Pecan squares can be prepared up to 1 day ahead. Cover and let stand at room temperature.)