1/2 c. butter
1/2 c. sugar
1/4 c. Crisco
2 c. flour
1/8 tsp. salt
1/4 tsp. baking powder

Line 9 x 13 inch pan with foil (sides too). Beat butter and sugar until light. Add shortening. Continue beating, combine dry ingredients in medium bowl. Gradually add to butter and shortening until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake 25-30 minutes until edges are lightly browned. Cool on wire rack.

TOPPING:

1/2 c. unsalted butter
1/2 c. packed brown sugar
1/4 c. sugar
1/3 c. honey
1/4 c. heavy cream
1 lb. pecan halves

Heat butter, sugars, honey in medium saucepan, over medium heat until butter is melted and sugar dissolves. Boil 3 minutes. Stir in cream. Then pecans, until well coated. Pour topping over crust. Bake 25 minutes or entire top is bubbling. Cool completely on wire rack. Remove from pan and peel off foil. Cut into small diamond shapes.