18 ea Whole graham crackers
(almost two sleeves)
1 1/2 c Dark brown sugar, packed
1 1/2 c Butter (3 sticks)
1 ts Vanilla extract
2 c Roughly chopped pecans
Preheat oven to 350 degrees
Line large rimmed sheet pan (13x18") with foil. Overhang foil by a
few inches on long side of pan.
Place graham crackers in single layer on prepared pan. Cover the
entire pan. You may have to break a few crackers to fill pan.
MIXTURE WILL SPREAD WHILE COOKING and will cover entire pan.
Melt butter in 3 quart saucepan over med heat. Add brown sugar and
whisk mixture together over med heat. Stir continuously until sugar
is fully incorporated. At first the butter and sugar will not seem
to incorporate. It will eventually incorporate.
Bring mixture to a rolling boil. Add pecans, stir to mix well.
Continue cooking for 2 min. Remove from heat and set aside.
Carefully add vanilla.
Working quickly, pour mixture over graham crackers and spread with
knife until crackers are covered. Mixture will spread in oven.
Bake for 12 minutes. Entire surface should be bubbling. If not, bake
a few more minutes. Remove from oven and let cool for 15 minutes
Using foil remove from pan and place on large cutting board. Cut into
smaller sections using orginal breaking lines in crackers. Let cool
fully. (We placed board in cold garage for half hour).
Place in freezer container. Bring to room temp before putting in
cookie tin.
