Recipe courtesy of Aarti Sequeira
Episode: Chai Paarti!
Coconut Toffee
Total:
1 hr
Active:
30 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
1 hr
Active:
30 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • Baking spray
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 2 cups unsweetened desiccated coconut (also called finely grated)
  • Pinch ground cardamom
  • Drop pink food coloring, optional

Directions

Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).

In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)

Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

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