Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

In a food processor, combine the flour, brown sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan.

Bake for 15-18 minutes, or until the edges are lightly golden. Let it cool slightly on a wire rack while you prepare the filling.

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and honey. Bring the mixture to a boil, stirring constantly. Continue to boil for 1 minute without stirring.

Remove the saucepan from the heat and carefully stir in the heavy cream, vanilla extract, and sea salt. The mixture will bubble up. Once combined, fold in the toasted pecan halves.

Pour the pecan filling evenly over the partially baked crust. Bake for an additional 25-30 minutes, or until the filling is bubbly and set.

Let the bars cool completely in the pan on a wire rack for at least 3 hours. This is crucial for them to set properly. Once cooled, use the parchment paper overhang to lift them out of the pan. Cut into bars and serve.