Pecan Crackers

These are good! I would cut back on the butter and margarine next time. They are a little greasy after they cool.

Highly addictive! It taste like a softer version of almond roca kind of. I used a mix of pecan and walnuts (didn't measure), 9x13 pan using almost a whole sleeve of graham crackers, 3/4 cup of all butter, brown sugar, and a dash of vanilla.

Mom loves this. I used a full pack of graham crackers, and added a dash of vanilla. Scattered pecans under and on the butter mixture. Cooked 8-9 minutes to prevent burning. Used Pam on the foil, and I'm glad that I did. They were very easy to make- if you are using a flat cookie sheet, be sure to turn the edges of the foil upward to keep the liquid, which spreads out a lot during baking, from overflowing. I did have some problems with my graham crackers "shifting" during cooking. Cut into triangles for a beautiful presentation. I found them slightly too buttery in feel and taste, but still quite good.