Coconut Toffee

Name: Coconut Toffee
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 10 to 12 servings
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

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Level: Intermediate
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 10 to 12 servings

Level: Intermediate
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 10 to 12 servings

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!