Preheat oven to 350°F. Line a (12" x 18") jellyroll pan with parchment paper. Spray with non-stick cooking spray before and after lining with paper. Line the pan in one single layer with the crackers. Set aside.

Place chopped nuts on a large cookie with edges. Spread out into a single layer. Bake for 5-8 minutes. Watch closely and do not let it burn. Remove from oven and set aside. Turn oven up to 400°F.

Place sugar and butter in a medium heavy saucepan over medium high heat, stirring occasionally. Once it's melted, keep stirring until it comes to a boil. Let it boil for 3 minutes or until a deep caramel color, stirring constantly. Immediately pour over crackers and spread with a spatula until crackers are completely covered.

Bake for 5-6 minutes. It will be bubbly. While it's baking, place candy melts in a microwave safe bowl. Microwave on high for about 2 minutes. Stir until completely smooth. Take the baked toffee out of the oven and immediately pour the melted candy of the toffee. Spread with a spatula until toffee is completely covered. Sprinkle with toasted pecans. Let it cool completely, then slice and serve. Store in a airtight container for up to a week.