Preheat oven to 350 degrees.  Arrange pecans in a single layer on a baking sheet.  Bake 350 degrees for 5 to 7 minutes or until lightly toasted.  Cool completely,   Line a 9 x 13 inch pan with heavy-duty foil, grease lightly.  In a food processor, pulse together the flour, powdered sugar, and 3/4 cup butter until mixture resembles coarse meal.  Pat mixture evenly on bottom of the pan.  Bake crust at 350 degrees for 20 minutes or until edges are lightly browned.  Cool on a wire rack for 15 minutes or until completely cool.  Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt saucepan over medium-high heat.  Stir in toasted pecans and spoon hot filling into prepared crust.  Bake at 350 degrees for 25 - 30 minutes or until golden and bubbly.  Cool on a wire rack for 30 minutes or until completely cool - cut into squares.   

You can also prepare this recipe in an 11-inch tart pan with removable bottom.  When using the tart pan, pat the crust evenly on the bottom and up the sides of the lightly greased tart pan.