Coconut Toffee (Aarti Sequeira) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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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