2Melt butter, sugar and pecans in a pot with a pouring lip. When completely melted cook for 3 minutes.
3Lay out graham crackers on a half sheet pan. It will not hold both sleeves of crackers, so do what I do and eat the rest<g>. Try to fill the pan as much as possible, breaking the crackers from 4 to 1.
4Pour pecan mixture over crackers as evenly as possible. (It won't be even, but it'll be good).
5Bake at 300 degrees for 12 minutes. Cool, break apart and eat immediately or store in tins or bags. If using tins, I put tissue paper in first, just to offset the crackers from the sides of the tins. Enjoy!