Ginger Cookie Pecan Brittle
Recipe type: Dessert
  • ½ cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ cup lightly chopped raw pecans
  • ¼ cup broken gingersnaps (about 3 cookies)
  • ½ teaspoon table salt
  • ½ teaspoon unsalted butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  1. Line a baking sheet with parchment paper and set aside
  2. In a large microwave-safe bowl, stir together sugar and corn syrup; microwave mixture on high for three minutes
  3. Stir in pecans, gingersnaps and salt; put in microwave for one minute and then stir; microwave for another thirty seconds keeping an eye on the mixture so as not to burn
  4. Stir in butter and vanilla; microwave for 30 seconds; be careful bowl may get very hot
  5. Stir in baking soda and immediately spread brittle onto parchment paper
  6. Allow to cool for 30 minutes; break brittle into small pieces for cupcakes
  7. If not using immediately, store in an airtight container for up to five days
Slightly adapted from Dessert for Two
The brittle can be made a couple of days in advance and stored in an airtight container until ready to use.  Top the cupcakes with the brittle right before serving for best results.
Recipe by Keep It Sweet Desserts at