Anyone who knows me knows that I LOVE baking shows. It’s one of my favorite things about Christmas time; there are so many holiday themed baking shows to enjoy. This past Christmas Food Network had a Kid’s Holiday Baking Championship special, and on it, one of the contestants made bulldog brittle. According to this girl, it’s a Georgian speciality, hence bulldog (the bulldog being University of Georgia’s mascot). It looked so simple and the judges raved about it so I knew I needed to try it. I found a couple recipes online and decided to use all butter and white sugar to make mine. Some recipes call for a stick of margarine and a stick of butter, some called for brown sugar, but I knew I didn’t want a toffee flavor in this brittle so white sugar was the winner. All in all I was really happy with this recipe. It would make a great gift for teachers or holiday goodie bags.
- 2 sticks butter, melted
- 1/2 cup sugar
- 1 cup pecans
- 1/2 box graham crackers
Preheat the oven to 350. Line a 10×15 rimmed baking sheet with foil. Lay out your graham crackers, filling as much of the pan as possible. In a saucepan, melt your butter over medium heat. After the butter is melted, add in your sugar, stirring constantly. Bring the mixture to a boil and cook for two minutes. Take the mixture off the heat and add in the pecans. With a large spoon, spoon the mixture of the graham crackers, trying to get it as evenly distributed as possible. Bake for 10-12 minutes. When it looks caramelized and gooey, take the pan out of the oven and let it cool completely. Break into pieces and serve once completely cooled.