Coconut Toffee
sugar, coconut
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 for Coconut Toffee Recipe
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!
Read the full directions on Food Network
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Servings
10 to 12 servings
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