Recipe courtesy of Aarti Sequeira
Episode: Chai Paarti!
Print
Coconut Toffee
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
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!

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Graham Cracker Toffee

Recipe courtesy of Julia Baker

Coconut Cake

Recipe courtesy of The Blackbird

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Coconut Lime Ceviche

Recipe courtesy of Jason Wrobel

Apricot, Coconut and Almond Granola

Recipe courtesy of Debi Mazar and Gabriele Corcos

Frozen Yogurt Coconut Pops

Recipe courtesy of Nadia G

King Prawns Sauteed in Coconut Milk

Recipe courtesy of Luke Nguyen

Coconut-Frosted Carrot Cake

Recipe courtesy of Zoë François

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here