The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Ginger and Pecan Brittle


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


  1. Butter sheet pan and set aside.
  2. Combine baking soda, salt, and vanilla extract in small dish.
  3. 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).
  4. Use silicone spatula to stir in baking soda mixture. Note: Use caution as mixture will bubble and splash.
  5. 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.
  6. Leave to cool. Once cool, break into pieces. Store in air-tight container.
Print Recipe