Praline Cookies. (AKA Christmas Crack)
Preheat oven to 350 degrees. Line a large cookie sheet (or two smaller ones) completely with tinfoil. Break graham crackers into individual “fingers” and arrange in bottom of lined pans. Completely cover pan, breaking crackers into smaller pieces to fit all the way up to the edges. Spread pecans over top of crackers, taking care to distribute evenly. Set pan aside. On stovetop, in a nonstick saucepan, combine butter and margarine over medium high heat. Once mostly melted, add in sugar and whisk together. Bring to a low boil. Take care not to burn! Boil for 3 minutes, and remove from heat. This will make a thick syrup. Ladle syrup over pecan-covered crackers, distributing evenly. Try to cover as much as possible.
Bake in preheated oven for 12 minutes. (Check once around ten minutes to make sure cookies aren’t burning.) Remove from oven, set aside for 1 hour to cool. When cool to the touch, remove from pan. Peel tinfoil off of back and discard. Break into individual cookies and box or bag as you wish. Refrigerate. Cookies taste best when refrigerated overnight.