20 whole graham crackers
2 sticks unsalted butter
1 c. dark brown sugar
1 1/2 c. chopped toasted pecans
1 tsp. vanilla extract

Preheat oven to 350 degrees. Butter 11"x17" jelly roll pan (cookie sheet with lip). Lay crackers edge to edge to cover bottom. Melt butter and brown sugar in saucepan. Add vanilla. Bring to boil for 1 minute. Pour over prepared pan of crackers. Sprinkle nuts on top. Bake in oven until caramel bubbles and becomes dark brown color, about 8 to 10 minutes. Watch for burning. Take out right away and let cool 5 minutes. Cut to separate crackers and cut each in half. Allow to cool to room temperature and serve.