Ginger Brittle

• 3/4 cup sugar
• 3/4 cup finely chopped candied ginger

1. Pour the sugar into a small, heavy saucepan set over medium heat.
2. Watch the pan constantly throughout the entire cooking process.
3. When the sugar begins to melt, stir occasionally with a fork.
4. Add the ginger and cook, stirring occasionally, until all the sugar is melted (the candied ginger will not melt) and the mixture is a deep amber color.
5. Immediately remove from the heat and pour the mixture onto a buttered sheet pan.
6. Let cool and harden, about 30 minutes.
7. Chop the brittle coarsely with a large knife.
8. Eat plain, or serve over ice cream.

sugar, candied ginger

Taken from cooking.nytimes.com/recipes/8635 (may not work)