These are a family favorite. I used to make them for my Parents before they passed away and Mama would say "one of these calls for another." I took them over to my elderly Aunt and Uncle instead of birthday cake for 90th birthday and she told me they were fighting over them. I asked her what I should bring for Thanksgiving and she said to bring her some more of those cracker things!!
1Line a jelly roll pan with foil (this is for easy clean-up). Fill the pan with the crackers salted side up. My pan holds 42 club crackers, 7 across and 6 rows. Lay in pan with sides touching and don't break crackers while placing in the pan because this will cause the syrup to run down in the pan and off the cookie. Preheat oven to 325 degrees.
2Bring margarine and brown sugar to boil in saucepan. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the pecans. Pour this mixture over crackers that have been placed flat in a single layer, making sure they are coated evenly and completely.
3Bake for exactly 10 minutes. Remove from oven and let cool completely in pan. Separate into individual crackers and place in air-tight container with wax paper between each layer so they don't stick together
4NOTE: Can use soda crackers or graham crackers but we prefer the buttery flavor of the club crackers. You can also sprinkle on some chocolate chips on top when you take them out of the oven and after they have softened after a couple of minutes spread them around a little.