Graham Cracker Toffee

Graham Cracker Toffee 1 (14.4-ounce) box graham crackers 1 cup butter (2 sticks) 1 cup firmly packed light brown sugar 1 cup chopped pecans 1/2 teaspoon vanilla extract Preheat the oven to 350°. Line a jelly roll pan (10"x15"x1") with aluminum foil. Place a single layer of graham crackers on the pan, covering it from edge to edge. You can break them up however you like. I break mine into halves, then some into quarters to fill the pan. I used about 12 whole crackers to fill my pan. In a medium-size pot over medium high heat, combine the butter, brown sugar, and pecans. Heat until boiling, stirring constantly. Boil for 3 minutes. Remove from the heat and stir in the vanilla. Pour the mixture over the graham crackers. Bake for 10 minutes. Remove from the oven and cool completely before breaking into pieces.