It was a 4th of July party at my neighbor's house and while perusing the buffet table, I came across a humble plate of smallish pecan encrusted cookies. Ho hum, I thought - and began to wonder how I would get my dessert fix for the day. Still, not one to turn anything down in the food family, I tossed one into my mouth and began to step away. Oh dear Lord, were they GOOD! I ate another and another and then showed them to Jim because I needed an accomplice - and he loved them too and so began my obsession with these tiny little wonders.
Here is what you need:
2 sticks Land O' Lakes butter
1 cup light brown sugar
1 cup finely chopped pecans
24 half sheets graham crackers (or 12 whole sheets)
Here is what you do:
Preheat oven to 350 degrees. Chop the pecans in a food processor - because why would anyone do this by hand? Place the sticks of butter in a small saucepan and melt, then add the brown sugar. Bring to a boil and keep it at a boil for 2 minutes.
While waiting for the butter/sugar mixture to boil, Line a large cookie sheet with foil. Lay the graham crackers in one layer on the foil, then snug the foil around the crackers. What you are trying to do here is to make sure that the foil is very close to the crackers to make sure that the brown sugar mixture doesn't run out - we want every bit to adhere to the crackers.
Once the butter/sugar mixture has boiled 2 minutes, pull off heat. Quickly sprinkle the chopped pecans over the graham crackers.
Immediately pour butter/brown sugar mixture over the crackers.
Quickly spread over the pecans and graham crackers making sure every little inch is covered in pecans and the glorious butter/sugar mixture.
Bake for EXACTLY 10 minutes - only 10 minutes - even if the butter still looks runny (and it will!) Do not overbake - you will be sooo disappointed if you do.
Pull out of the oven and let cool completely,
Then transfer foil and cookies to a cutting board and cut with a large, sharp knife or break apart with hands.
