Press evenly into prepared pan. Bake 25 to 30 minutes, until edges are lightly browned. Cool on wire rack.

Topping: Meanwhile heat butter, sugars and honey in medium saucepan over medium-high heat until butter is melted and sugar dissolves. Bring to boil and boil 3 minutes. Stir in cream, then pecans until well coated.

Pour topping over crust, spreading evenly. Bake 25 minutes or until entire top is bubbling. Cool completely on wire rack. Invert pan; remove pan and peel of foil. Invert again and cut into 1 1/2 x 1 inch diamonds. Makes 30.