This ginger and pecan brittle with chocolate drizzle is simple to make and is a perfect DIY foodie Christmas gift or at any time of year.
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. 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.
This Ginger and Pecan Brittle 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 it’s own. The rich, buttery toffee is infused with crystallised 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.
It’s easy to make this ginger and pecan brittle, but you’ll need a few things. First, a high-sided pot, so you don’t get splattered by molten-hot sugar. The next thing is a food thermometer. I’ve used a Thermapen digital thermometer (you probably saw them on Great British Bake-Off). It’s accurate and so easy to use: just stick the end into the pot and it will instantly read the temperature.
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. Line the baking tray with parchment in advance and have your Thermapen thermometer to hand. 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!
- 200g (1 cup) granulated sugar
- 170g (½ cup) golden syrup (light corn syrup)
- 60ml (¼ cup) water
- Pinch of sea salt
- 120g (1 cup) pecans, roughly chopped
- 3 tbsp chopped crystallised ginger
- 2 tbsp unsalted butter, room temperature
- 1 tsp bicarbonate of soda (baking soda)
- 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!
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* Available in ten vibrant colours
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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.