Step 1

Preheat oven to 350F degrees.

Step 2

Line a 13x9-inch baking pan or baking dish with aluminum foil. Lightly grease the foil with butter or use the butter wrappers.

Step 3

Break each graham cracker sheet in half or into quarters. Some may have to be broken to fit around the edges. The crackers will be covered up with toffee mixture, anyway!

Step 4

Sprinkle the pecans evenly over the arranged crackers.

Step 5

In a large saucepan, combine butter, brown sugar and corn syrup. The corn syrup is optional but I have found that it makes a huge difference to prevent sugary, grainy texture in the toffee mixture.

Step 6

Cook the butter mixture over medium to medium-low heat, stirring often, until the butter melts. When mixture comes to a full rolling boil, boil for 2 minutes over medium to medium-low heat, stirring very slowly in a figure eight pattern, keeping that full boil.

Step 7

Immediately pour mixture over the pecans and graham crackers. Use a spoon to spread the mixture evenly over the graham crackers, if needed. The toffee mixture will continue to spread as it bakes in the oven.

Step 8

Bake for 10 to 12 minutes or until the center of the mixture begins to bubble. Let cool completely in the pan on a wire rack. Break into about 2 inch pieces.