COCONUT TOFFEE

Coconut Toffee image

Provided by Aarti Sequeira

Categories dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 6

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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

Steps:

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!