20 to 24 graham crackers
1 c. butter
1 c. firmly packed light brown sugar
1 c. chopped pecans

Line a jelly roll pan (15 x 10 x 1-inch) with whole graham crackers. Bring the butter and sugar to a rolling boil and boil for 2 minutes. Remove from heat. When bubbling has stopped, add the nuts. Spoon over graham crackers.

Bake in preheated moderate oven (350°F) for 10 minutes. Cool slightly. Cut in squares.