Ginger Pecan Brittle with Chocolate Drizzle

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.

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.

To make Pecan Brittle, you will need:

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 

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!

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!

Thermapen

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• Measuring temperature over the range of -49.9 to 299.9 °C.
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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 Ginger Pecan Brittle Recipe

Ginger Pecan Brittle with Chocolate Drizzle

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 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Cooling: 10 minutes

Total Time: 20 minutes

Servings: 15

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 1 cup (200g) sugar
• 1/2 cup (170g) light corn syrup (golden syrup)
• 1/4 cup (60ml) water
• Pinch sea salt
• 1 cup (120g) pecans, roughly chopped
• 3 tbsp chopped candied ginger (crystallised ginger)
• 2 tbsp unsalted butter room temperature (or dairy free butter to make it vegan)
• 1 tsp 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!

Recipe Tips

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 Information

Calories: 163kcal | Carbohydrates: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 84mg | Potassium: 32mg | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.