Ginger and Pecan Brittle

Yields
1 sheet pan, 10-15 servings

from The Local Palate Test Kitchen

1 teaspoon baking soda

¾ teaspoon kosher salt

2 teaspoons vanilla extract

2½ cups sugar

½ cup water

⅓ cup light corn syrup

¼ cup unsalted butter, plus more to grease pan

2 cups pecans, chopped

⅓ cup candied ginger, chopped

Butter sheet pan and set aside.
Combine baking soda, salt, and vanilla extract in small dish.
Combine sugar, water, corn syrup, and butter in medium pot. Stir to combine then place over medium heat. Cook until mixture reaches 350 degrees (use candy thermometer).
Use silicone spatula to stir in baking soda mixture. Note: Use caution as mixture will bubble and splash.
Fold in pecans and ginger then pour onto sheet pan. Use offset spatula to evenly distribute brittle over pan. Note: Be careful, mixture is very hot.
Leave to cool. Once cool, break into pieces. Store in air-tight container.

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