Ginger Caramel Crunch

1. 1

   Line a large baking sheet with aluminum foil and butter the foil well.

2. 2

   Sift the ginger with the baking soda into a small bowl.

3. 3

   In a heavy, medium saucepan, combine the sugar with the corn syrup and water and cook over moderate heat, stirring, just until the sugar dissolves.

4. 4

   Bring to a boil and cook over moderate heat until the syrup is a pale honey color and registers 310 (hard-crack stage) on a candy thermometer.

5. 5

   Remove the syrup from the heat.

6. 6

   Using a long-handled wooden spoon, stir in the nuts, then carefully stir in the ginger mixture.

7. 7

   Immediately pour the caramel onto the prepared baking sheet and spread the nuts.

8. 8

   Let cool completely, then crack into long shards.

* Per serving · 4 servings · Values may vary.

No additional tips available.