Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Butter
1/4 c Sugar
1 Egg
1 1/4 c Unsifted flour (see note)
1/2 c (1 stick) butter
1/3 c Firmly packed dark brown
-sugar
3 tb Sugar
1/3 c Honey
2 tb Heavy cream
6 oz Pecans, coarsely chopped

Pecan toffee candy over a shrotbread cookie.

NOTE: When unsifted flour is called for, fluff up the flour in the
sack or container with a fork before measuring.

Preheat oven to 375~.

Beat 1/3 cup butter with 1/4 cup sugar in a small bowl with electric
mixer until light and fluffy; beat in egg. Stir in flour, mixing
well, until a soft dough forms; spread evenly into a lightly greases
9x9x2-inch baking pan. (Dough will be thin.)

Bake in a 375~ oven for 12 minutes or until dough begins to firm up
but is not fully cooked. Remove pan to wire rack. Lower oven
temperature to 350~.

Meanwhile, melt remaining 1/2 cup butter in a medium-size saucepan.
Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil
rapidly 2-1/2 minutes. (It will be caramel colored and thick.)
Carefully add cream and bring back to boiling. Remove from heat; stir
in pecans. Spread mixture evenly over cookie dough.

Bake in 350~ oven for 25 minutes, or until pecan mixture is bubbly and
begins to set. Remove to wire rack; cool completely. Pecan topping
will become firm upon cooling. Cut into 8 lengthwise strips and 9
diagonal strips to make diamond-shaped cookies.

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