48 graham cracker fingers
1 c. brown sugar
1 1/2 sticks butter
3/4 c. finely chopped nuts

Line graham cracker fingers on large cookie sheet. Boil butter and sugar about 2 minutes or until thick and bubbly. Pour syrup over crackers, spreading evenly to completely cover. Sprinkle finely chopped nuts on top of hot syrup. Bake at 350 degrees for 5-8 minutes. (Should see bubbles over entire area.) Remove from oven and cool a moment. Remove with a wide spatula and put onto waxed paper. Can be stored.