Step 1

Preheat the oven to 400°F. Line a jelly roll pan (10"x15"x1") with aluminum foil. Lightly spray the foil with nonstick cooking spray.

Step 2

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 15 whole crackers to fill my pan.

Step 3

In a medium-size pot over medium-high heat, combine the butter, and brown sugar. Heat until bubbles just start to appear, stirring constantly. Boil for 3 minutes. Remove from the heat and stir in the vanilla and pecans. Pour the mixture evenly over the graham crackers. Carefully spread to cover as many crackers as you can.

Step 4

Bake for 5 minutes. Remove from the oven and cool completely before breaking into pieces. Store in an airtight container.