20 graham crackers (individual squares), regular or chocolate
1 1/2 sticks butter (6 ounces)
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.