2 sticks butter
1/2 c. sugar
1 c. chopped pecans
1 tsp. vanilla
44 to 60 graham crackers (I use entire box)

Line your cookie sheets with tin foil so that the sugar and butter syrupy mixture does not stick all to your pans. This makes cleanup much easier. Break graham crackers either in half or in quarters and place on the prepared cookie sheets. Crackers should be close to each other so that mixture will all go onto the crackers.

Put butter and sugar in boiler and let melt and boil for 3 minutes. Stir and add vanilla. Mixture will get stiff so you must hurry and pour over all the crackers. Sprinkle the chopped nuts now. Bake in 325 degree oven for 10 minutes. Do not over cook. Let cool before storing in Tupperware container.