Ginger Pecan Candy Crack
Recipe type: Dessert
Makes: ~5 cups
Crazy addicting Christmas candy in a very good way. This sweet and salty “crack” is made with toasted pecans, ginger spiced caramel and dark chocolate.
  • 340g (3 cups) pecans
  • 227 grams (1 cup / 2 sticks) unsalted butter
  • 230 grams (1 cup packed) light brown sugar
  • 2½g (1/2 teaspoon) table salt
  • 1g (1 teaspoon) ground ginger
  • ½g (1/4 teaspoon) ground nutmeg
  • 2 milliliters (1/2 teaspoon) pure vanilla extract
  • 255 grams (1½ cups) semi-sweet chocolate chips
  • flaky sea salt to taste (I used about ¾ teaspoon)
  1. Pre-heat oven to 350 degrees
  2. Line a 9x13 baking pan with parchment paper
  3. Top parchment paper with pecans and toast in oven for 8 minutes or until fragrant; set aside
  4. In a large heavy-duty saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil; once it has begun boiling, let it bubble for three more minutes; it will thicken a bit as it cooks
  5. Remove from the heat and add the table salt, ginger, nutmeg and vanilla, and then quickly pour it over the pecans
  6. Bake the for 12-15 minutes or until all of the caramel topping is lightly bubbling (watch carefully at end of cooking to make sure it doesn’t burn burn; if it appears to be browning too much, reduce oven temperature to 325 degrees)
  7. Remove from oven and immediately cover with chocolate chips; let stand five minutes, and then carefully spread them evenly across the caramel and sprinkle with flaky sea salt
  8. Chill in refrigerator for about two hours or until firm; break into pieces by hand
  9. Store it in an air-tight container in refrigerator or cool space for best results
  10. Enjoy within one week
Recipe by Keep It Sweet Desserts at