Sticky toffee blondies with sea salt and roasted pecans Recipe - Los Angeles Times

Ingredients

• 1 1/2 cups pecans
• 1 1/2 cups (3 sticks) butter
• 3 1/4 cups (13 ounces) pastry flour
• 1 1/4 teaspoons kosher salt
• 3 eggs
• 2 tablespoons vanilla extract
• 1 cup plus 1 tablespoon (8.8 ounces) dark brown sugar
• 3/4 cup plus a scant 2 tablespoons (6.9 ounces) Muscovado sugar
• 3/4 cup (6 ounces) brown sugar
• 1 stick (1/2 cup) butter
• 1 cup heavy cream
• 2 tablespoons plus 1 teaspoon honey
• 2 tablespoons plus 1 teaspoon light corn syrup
• Fleur de sel or other medium grain sea salt, for garnish
• Chopped toasted pecans, for garnish