Ginger Caramel Crunch

Directions

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.