Recipe courtesy of Aarti Sequeira

Coconut Toffee

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 10 to 12 servings
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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

  1. Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
  2. 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.)
  3. 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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