Preheat oven to 350F. Line a 9"x13" pan with foil or parchment paper, allowing it to hang over the edges (the foil/parchment will be used later as handles to remove the bars from the pan). Spray with nonstick spray and set aside.
In the bowl of a stand mixer, combine butter, brown sugar, and salt. Mix until light and fluffy. Scrape down the sides of the bowl.
Add flour gradually, and mix until combined. Mixture will resemble wet, coarse sand.
Press mixture into the bottom of the prepared pan. Bake until lightly browned, 16-20 minutes.
For Filling:
Combine butter, brown sugar, honey, sugar, cream, and salt in a medium saucepan and bring to a boil. Cook for one minute, then remove from the heat. Immediately add toasted pecans and vanilla extract and stir to combine.
Pour filling over crust. Bake 10-15 minutes, or until filling is bubbling. Cool completely on a wire rack. Once cooled, lift from pan using the foil or parchment paper to cut into bars.Enjoy!
Notes
To toast pecans: Place chopped pecans on a baking sheet. Toast at 350F for 5-10 minutes, or until lightly browned. Stir occasionally while toasting.