PECAN SQUARES TOPPING
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
Cook over low heat until the butter is melted, using a wooden spoon to stir.
Raise the heat and boil for 3 minutes.
Remove from the heat.
Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25 to 30 minutes, until the filling is set.
Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.