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!
2tablespoonunsalted butterroom temperature (or dairy free butter to make it vegan)
1teaspoonbaking soda(bicarb of soda)
100gchocolate
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.