2 sticks butter

1 cup brown sugar, packed

Cooking spray

12 whole graham crackers

1 cup pecans, chopped

Preheat oven to 350 degrees

In a heavy 2 qt. saucepan, melt butter and brown sugar over low heat stirring occasionally.

Meanwhile, spray bottom and sides of jelly roll pan.  Line with graham cracker (you may have to break some to make them fit.

When butter is melted raise heat to medium and bring to a boil.  Boil for 1 minute, stirring constantly.  Reduce heat and boil for 1 minute more, stirring until well combined.  Remove from heat and continue to stir until mixture stops bubbling.  Stir in pecans.

Spoon mixture over the crackers.  (Don’t worry if all crackers are not covered, the mixture will spread while baking).  Bake, uncovered for 8 minutes.

Remove from oven, using a spatula, carefully transfer cookies to a wire rack.  Pull individual squares apart while still warm.  Cool and enjoy.

*Recipe from my sister Joyce.