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Cover bottom of lined cookie sheet with whole graham crackers (break into sections, if necessary, to completely cover bottom of cookie sheet). Sprinkle pecans over graham crackers. Melt butter and butter in boiler. When melted, add sugar and boil for 2 minutes (no longer). Then pour sugar mixture over pecans and crackers.


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Recipes fun! Preheat oven to 350°F. On cookie sheet place foil and spread graham crackers, crackers should touch. In a saucepan, melt butter and margarine. Stir in sugar. Bring mixture to a boil, stirring constantly. Remove from heat and pour over graham crackers. Sprinkle with nuts. Place in preheated oven for 10 minutes.


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Chop 1 cup pecans and sprinkle evenly over crackers. In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!). Add ½ cup sugar, stirring constantly. Boil for exactly 2 minutes. Pour or spoon over crackers and pecan (I find it better to use a big spoon). Bake at 350 for approximately 12 minutes.


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Butter two (9x13-inch) pans well. Line bottoms of pans with graham crackers. Melt butter in saucepan. Add sugar. Boil 1 minute. Stir in chopped nuts.


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BULLDOG BRITTLE : 1 cup (2 sticks) butter 1 cup sugar 32 graham crackers 1 cup pecans. Melt butter and sugar over low heat. Pour over crackers placed on foil lined cookie sheet, then sprinkle with pecans. Let harden. Enjoy!. Related recipe search "MICROWAVE PEANUT BRITTLE".


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Recipe Adaptations for Bulldog Brittle: Add chopped pecans to the melted butter, margarine, and sugar mixture before pouring over the crackers. Sprinkle chopped pecans over the graham crackers, then pour the butter and sugar mixture over the graham crackers and pecans. Add 1 teaspoon of vanilla to the butter and sugar mixture for extra flavor.


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Preheat oven to 350°F. Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly.


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Directions: Line a cookie sheet with aluminum foil, 10 1/2 x 15 1/2. Cover with graham crackers (whole honey graham crackers). Chop 1 cup pecans and sprinkle evenly over crackers. In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!). Add 1/2 cup sugar, stirring constantly.


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Instructions. Line a baking sheet with parchment paper or a silicone baking mat. Spread graham crackers in an even layer onto the prepared baking sheet, covering the entire sheet. In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color.


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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.


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Preheat oven 335 degrees (can't be anymore or less). Spray cooking oil on a cookie sheet with a 1" lip. Lay crackers side by side (DO NOT OVERLAP)in cookie sheet.Sprinkle nuts on top of crackers. In a small saucepan, melt butter until it starts to bubble, then add sugar, and stir for 3 minutes. Then drizzle hot butter sugar mixture over crackers.


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Bulldog Brittle. 1 stick margarine 1 stick butter (no substitute) 1/2 c. sugar 2 c. peanuts or pecans Graham crackers Preheat oven to 350 degrees. On cookie sheet place foil and spread graham crackers, crackers should touch. In saucepan melt butter and margarine. Stir in sugar. Bring mixture to a boil, stirring constantly.


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Preheat oven to 350°F. Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly.


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Heat on medium heat until a soft ball stage is reached. At this point, you can add the sugar and peanuts. Cook until the temperature reaches 238 degrees on a candy thermometer. Then remove from heat and allow to cool. You can then use the spatula to scrape the hot mixture onto a sheet pan.


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Butter two (9x13-inch) pans well. Line bottoms of pans with graham crackers. Melt butter in saucepan. Add sugar. Boil 1 minute. Stir in chopped nuts. Spread over crackers as best you can. Bake at 350°F for 10 minutes.

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