what i can't stop eating

Preheat oven to 350.
Melt 2 sticks of butter in saute pan.
Stir in 1 cup of brown sugar.
Add 1 cup pecans, simmer for a couple minutes.
Coat 10x15 baking sheet with 12 graham crackers.
Spread butter/sugar/pecan mixture on top of graham crackers.
Cook for 10 minutes.
Let cool completely. Cut along perforations.

(from the Cafe Pongo cookbook, tastes just like toffee. Out of control.)