graham crackers, divided into 4 pieces each (break along perforated lines)
Cover jelly roll pan (15 x 10 x 1) with divided graham crackers in a single layer - sides touching.
Melt butter in saucepan, then add sugar. Boil 2-3 minutes, stirring continuously until blended. Spread evenly over graham crackers. Sprinkle with coarsely chopped pecans.
Bake for 8-10 minutes or until bubbly and golden brown.
While they are baking, cut a brown paper bag open and spread across the counter. Quickly remove crackers from pan onto brown paper, separating them as you do.