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    Home » Recipes » Desserts

    Ginger Pecan Brittle with Chocolate Drizzle

    Published: Nov 12, 2019 · Modified: Sep 16, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for ginger Pecan Brittle recipe

    This ginger Pecan Brittle with chocolate drizzle is surprisingly simple to make! It's also a perfect edible Christmas gift or at any time of year. Try this easy brittle recipe - a twist on the peanut brittle classic.

    Chocolate drizzled on pecan brittle.

    Commissioned by Thermapen.

    Pecan Brittle

    I've added ginger and a chocolate drizzle to make this pecan brittle extra special. 

    This Ginger and Pecan Brittle recipe is really easy to make and is perfect to pop into a pretty bag or jar and tie up with ribbon to give as a gift. It would be lovely in a hamper, in a stocking or on its own.

    The rich, buttery toffee is infused with crystallised ginger (candied ginger) and crunchy, perfumed pecans.

    It's crisp and delicate, and perfect with a liberal drizzle of milk chocolate.

    Taking a bite, you get a hit of crunchy pecan, the odd burst of spicy crystallised ginger and smooth milk chocolate against the crispy, buttery brittle.

    Growing up, my sister and I spent so much time in the kitchen with my parents doing Christmas baking.

    I have such fond memories of pricking shortbread with a fork, making gingerbread cookies and stirring the Christmas pudding.

    You can, of course, eat this Pecan Brittle at any time of year, but it's absolutely perfect over the holidays.

    ingredients for Pecan Brittle

    Ingredients

    Pecans
    Light corn syrup (golden syrup)
    Sugar
    Sea salt
    Butter
    Baking soda (bicarb of soda)
    Candied ginger (crystallised ginger)

    Equipment

    Pot
    Cookie sheet
    A candy thermometer is very useful, but not essential

    Pieces of nut brittle next to pine cones and cedar branches.

    Edible Gifts

    I love giving DIY foodie gifts at Christmas. Obviously I get into my kitchen any chance I get, but I especially like cooking at Christmastime.

    Pecan brittle is a wonderful edible gift. Not only is it surprisingly quick and easy, but it tastes divine! It's a decadent treat and a great twist on the classic peanut brittle.

    Make a batch, put it into little bags and it's great for a Christmas gift, teacher gift or a treat for the family. It's also perfect to give to your host at Thanksgiving.

    You could also make it to add a wonderfully decadent topping for a cake! Just stick shards into the frosting.

    Try these other edible gift recipes!

    Christmas Tiffin (fridge cake)
    Salted Chocolate Honeycomb (vegan)

    Cook's Tips

    Use a high-sided pot, so you don't get splattered by molten-hot sugar.

    You'll also need a food thermometer.

    Measure all ingredients before starting - it's a quick process

    Gather all the tools you'll need before starting

    Line the baking tray with baking paper before starting 

    Make it vegan: use dairy free butter and dairy free chocolate

    Crystallised ginger is also known as candied ginger. It's dry and hard and coated in sugar. 

    How to make Ginger Pecan Brittle

    Follow these simple steps and see just how easy it is to make Pecan Brittle!

    Step by step tutorial for Ginger Pecan Brittle with Chocolate Drizzle recipe

    1. Before you start making the brittle, prepare all of your ingredients and tools. Measure out the ingredients and have them all to hand, so when the sugar syrup is ready, you can tip it all in.

    2. Line the baking tray with parchment in advance and have your Thermapen thermometer to hand if you have one.

    3. Then it's simply a matter of boiling the water, syrup and sugar, then stirring in pecans, butter, ginger and baking soda.

    4. Pour it onto the prepared baking tray. Note: You'll need to work quickly so the brittle hardens in the baking tray rather than in the pot. Don't be frightened though - it's really quite easy to make!

    Shards of ginger pecan brittle recipe being cut on baking paper.

    Thermapen

    The new SuperFast Thermapen® 4 Cooks Thermometer is the number one selling food thermometer in the UK. Here are some of the best things about it:

    • Measuring temperature over the range of -49.9 to 299.9 °C.
    • Used by hundreds of thousands of cooks and barbecue enthusiasts worldwide
    • Speed, accuracy and convenience.
    • Patented 360° self-rotating display that automatically turns to make it readable in any position.

     

    Ginger Pecan Brittle with Chocolate Drizzle. Recipe is shown on white baking paper next to food thermometer, pine cones and Christmas greens.

    Disclosure: This recipe for Ginger Pecan Brittle with Chocolate Drizzle was commissioned by Thermapen. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts.

    Get the recipe

    Thanks for checking out my Pecan Brittle recipe! I love hearing from my readers; you all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
    Leave a comment and star rating below and share a picture on social media with the hashtag #veggiedesserts.Follow me on Instagram > Twitter > Facebook > Pinterest > Youtube
    Chocolate drizzled on pecan brittle.

    Ginger Pecan Brittle with Chocolate Drizzle

    Kate Hackworthy | Veggie Desserts
    This ginger and pecan brittle with chocolate drizzle is simple to make and is a perfect edible Christmas gift or at any time of year. Try this quick and easy brittle recipe!
    5 from 13 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Cooling 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 15
    Calories 163 kcal

    Equipment

    • Pot
    • Cookie sheet
    • candy thermometer (optional)

    Ingredients
     

    • 1 cup (200g) sugar
    • ½ cup (170g) light corn syrup (golden syrup)
    • ¼ cup (60ml) water
    • Pinch sea salt
    • 1 cup (120g) pecans, roughly chopped
    • 3 tablespoon chopped candied ginger (crystallised ginger)
    • 2 tablespoon unsalted butter room temperature (or dairy free butter to make it vegan)
    • 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!

    Video

    Notes

    Cook's Tips

    • Use a high-sided pot, so you don't get splattered by molten-hot sugar.
    • You'll also need a food thermometer.
    • Measure all ingredients before starting - it's a quick process
    • Gather all the tools you'll need before starting
    • Line the baking tray with baking paper before starting 
    • Make it vegan: use dairy free butter and dairy free chocolate
    • Crystallised ginger is also known as candied ginger. It's dry and hard and coated in sugar. 

    Nutrition

    Calories: 163kcalCarbohydrates: 24gFat: 7gSaturated Fat: 1gCholesterol: 4mgSodium: 84mgPotassium: 32mgSugar: 24gVitamin A: 50IUVitamin C: 0.1mgCalcium: 6mgIron: 0.2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Janice

      November 12, 2017 at 12:34 pm

      5 stars
      That's a lovely idea, it would make a delicious gift.

      Reply
    2. Emma @ Supper in the Suburbs

      December 02, 2016 at 4:40 pm

      5 stars
      Yum, yum, yum. I LOVE sugar work and only ever really get a chance to do it at Christmas when making gifts. I love the science of it - though you make it so easy. Really do need to invest in one of those thermometers 🙂 I have such an old fashioned glass one.

      Reply
    3. Jemma @ Celery and Cupcakes

      December 02, 2016 at 1:40 pm

      5 stars
      This looks gorgeous and I love the flavour combination. I would be very happy if I got this for Christmas,

      Reply
    4. Riz @ Chocolates & Chai

      December 02, 2016 at 2:18 am

      Hmm...I just bought some chocolate, ginger, and pecan on my grocery run earlier today... it might be a sign! This looks delicious!

      Reply
    5. J @ Bless Her Heart Y'all

      December 01, 2016 at 12:54 am

      5 stars
      This brittle would be a great holiday gift for friends. Looks like decadent little treats! YUM!

      Reply
    6. Nadia

      November 30, 2016 at 9:07 pm

      5 stars
      I love making edible gifts for Christmas and this recipe is perfect for that! Anything ginger and chocolate is a winner in my book 😀

      Reply
    7. Igor @ Cooking The Globe

      November 30, 2016 at 6:24 pm

      5 stars
      So easy to make and yet so satisfying. Adding to my holiday to-make list! By the way, love the thermometer, it looks like a beast!

      Reply
    8. Aish Das-Padihari

      November 30, 2016 at 5:20 pm

      5 stars
      I can eat a whole box of it with my black coffee. And your pics are tempting.

      Reply
    9. Sarah James @ Tales From The Kitchen Shed

      November 30, 2016 at 5:18 pm

      5 stars
      Great recipe Kate, i love the idea of adding ginger and using pecans, delicious.

      Reply
    10. Amanda

      November 30, 2016 at 3:24 pm

      5 stars
      This sounds so good. You said it lasts for 2 weeks in a sealed container. Not at my house. It would be gone before the end of the day! I love a good brittle, and that ginger really puts it over the top!

      Reply
    11. Platter Talk

      November 30, 2016 at 3:23 pm

      5 stars
      Pecans brittle- brilliant! Add the the sugared ginger...makes a nice 1, 2 punch! I'm going to try this brittle! Thanks.

      Reply
      • Kate Hackworthy

        November 30, 2016 at 6:25 pm

        I hope you like it. Let me know how you get on!

        Reply
    12. Jolina

      November 30, 2016 at 3:08 pm

      5 stars
      This looks so good! Perfect Christmas gift. I love giving DIY foodie gifts at Christmas too. Not just because I enjoy doing it, but also I like receiving it so I'm hoping my friends would get the hint lol. I own a different kind of food thermometer. Yours is so much better! I want one for Christmas! (OK not food but excellent lol)

      Reply
    13. Lisa |Garlic + Zest

      November 30, 2016 at 2:50 pm

      I've been avoiding the candy thermometer, but I think I'll have to make an exception for this beautiful brittle! I think I could eat the whole batch myself.

      Reply
    14. Tara

      November 30, 2016 at 2:47 pm

      Definitely the perfect holiday gift! So unique. I love the drizzle of chocolate over the top and the flavor sounds incredible.

      Reply
    15. Chris @thinlyspread

      November 30, 2016 at 2:10 pm

      5 stars
      Perfect flavour combination - I'm salivating a bit! I'm very taken with that Thermapen - genius! I have a sugar thermometer which I have to clip onto the side of the pan and it's a very precarious business!

      Reply
      • Kate Hackworthy

        November 30, 2016 at 6:24 pm

        The Thermapen really makes it easy. Just touch the tip in and it reads it instantly!

        Reply
    16. Cricket Plunkett

      November 30, 2016 at 2:04 pm

      Wow, I love this idea! It looks like a perfect Christmas recipe!

      Reply
    17. MissPond

      November 30, 2016 at 12:23 pm

      What a wonderful recipe! I've always risked it and not measured temp, but sometimes it leads in disaster! I definitely need to invest in a Thermapen 🙂

      Reply
    18. Anna

      November 30, 2016 at 11:54 am

      This looks delicious, so I am sure this will taste really nice! The Thermapen looks very useful.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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