1 sleeve graham crackers
1 c. butter
1 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped pecans

Line a 15 x 9 x 1-inch pan with aluminum foil. Arrange graham crackers on foil; set aside. Combine butter and sugar in medium saucepan. Cook over medium heat, stirring constantly. Bring to a boil and cook 2 minutes. Remove from heat and add cinnamon and nuts. Pour over crackers, spreading to coat evenly.

Bake at 350°F for 10 minutes. Let cool 5 minutes. Using spatula, separate and place on waxed paper-lined cookie sheets. Store in refrigerator between sheets of waxed paper.