Step 1

Line a large baking tray that has sides with baking parchment paper and prepare and measure all ingredients before starting.

Step 2

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.

Step 3

Continue stirring and use the Thermapen digital food thermometer to check the temperature until it reaches 150C/300F.

Step 4

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.

Step 5

Allow to cool, then cut into pieces.

Step 6

Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Drizzle the melted chocolate over the brittle and allow to set.

Step 7

The ginger pecan brittle can be stored in an airtight container for up to two weeks. Perfect for a Christmas gift!