Ginger Pecan Brittle with Chocolate Drizzle
User Reviews
5
Ginger Pecan Brittle with Chocolate Drizzle
Description
Ginger Pecan Brittle with Chocolate Drizzle is made by cooking sugar, light corn syrup, water, and salt to a high temperature, then adding chopped pecans and crystallized ginger just before pouring into a tray to set. The brittle’s texture is crisp and nutty, with bursts of spicy-sweet ginger chunks throughout. Melting chocolate over the cooled brittle adds a creamy, slightly bitter contrast that enhances the overall flavor.
The preparation involves careful temperature control to achieve the right caramelization without burning, using a heavy-bottomed pan and thermometer. Once cooled, the brittle can be cut and served as a crunchy snack or gift treat. The recipe suggests using dairy-free substitutes for a vegan version and notes that crystallized ginger is dry and coated in sugar, contributing both sweetness and a firm texture.
This brittle stores well in an airtight container for up to two weeks, maintaining its crisp texture. It is recommended to line the tray with baking parchment for easy removal and to gather all ingredients and tools before starting, as the process moves quickly once the sugar reaches the target temperature.
Ingredients
- 1 cup sugar
- ½ cup light corn syrup aka golden syrup, 170g
- ¼ cup water 60 ml
- Pinch salt sea salt
- 1 cup pecan roughly chopped, 120g
- 3 tablespoon candied ginger chopped, aka crystallised ginger
- 2 tablespoon butter room temperature (or dairy free butter to make it vegan, unsalted
- 1 teaspoon baking soda (bicarb of soda)
- 100g chocolate
Instructions
- Line a large baking tray that has sides with baking parchment paper and prepare and measure all ingredients before starting.
- In a large heavy-bottomed high sided saucepan, bring the sugar, syrup, water and sea salt to the boil, stirring until the sugar has dissolved. Stir in the chopped pecans.
- Continue stirring and use the Thermapen digital food thermometer to check the temperature until it reaches 150C/300F.
- Working quickly, remove the pan from the heat and carefully stir in the butter, crystallised ginger and soda. Immediately pour the mixture into the prepared tray and spread it out with a spoon.
- Allow to cool, then cut into pieces.
- Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Drizzle the melted chocolate over the brittle and allow to set.
- The ginger pecan brittle can be stored in an airtight container for up to two weeks. Perfect for a Christmas gift!
Notes
- Use a high-sided pan to prevent hot sugar splatters during cooking.
- Measure all ingredients before starting because the caramelization process occurs rapidly.
- Line the baking tray with parchment paper to allow easy removal of the brittle.
- For a vegan version, substitute dairy butter and chocolate with plant-based alternatives.
- Crystallized ginger is firm and coated with sugar; chop finely to distribute flavor evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 24g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 84mg | 4% |
| Potassium | 32mg | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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