Sunday, December 26, 2010

Bulldog Brittle

Today I am sharing a holiday favorite recipe from my cookbook with you.  I realize that I'm a day late (and probably a dollar short) but there is always time to make treats, right?  And besides, you can make this for New Years Eve/Day next weekend if you want.  I try to only make this one time a year because it's so addictive and fattening.  Heck there are only 4 ingredients: butter, sugar, graham crackers and pecans.  How can you go wrong with any of those?

To begin, you want to take a jelly-roll pan (ie one that had sides on it) and line it with heavy duty foil.  Then lay the graham crackers in whole pieces, touching each other but not overlapping.  

Next, begin melting your 2 sticks of unsalted REAL butter.

After the butter has melted add the sugar and stir continuously until it reaches a boil.

After it has reached boiling point for 15 seconds, carefully pour the butter/sugar over the crackers. 

 Take a spoon and evenly distribute so that every cracker is buttered.

Sprinkle the chopped pecans evenly over the crackers and place in 350 oven for 10 minutes.  
Remove pan and let cool.

Peel foil away from crackers and break apart.  Store in airtight container and try to only eat one piece.  
I dare ya.

*I have heard that using saltine crackers is also good, though I haven't tried them.  
*To speed up the cooling time, some place the pan in the freezer for 15 minutes.
*The name "Bulldog Brittle" probably comes from the fact that my friend in
Georgia (home of the Bulldogs) sent this to me.  


2 stick sunsalted butter (no substitute)
1/2 c. sugar
2 c. peanuts or pecans
Graham crackers

Preheat oven to 350 degrees. On cookie sheet place heavy duty foil and spread graham crackers.  Crackers should touch.
In saucepan melt butter. Stir in sugar. Bring mixture to a boil, stirring constantly. Remove from heat and pour over graham crackers. Sprinkle with nuts. Place in oven for 10 minutes. Remove and let cool completely. Break apart and place in your favorite serving tin.