Photo: Coconut Toffee Recipe
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!
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By am470_11387020
mineola, NY
on January 06, 2013
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I saw Aarti talking about this recipe on The Best Thing I Ever Ate. I also read all of the reviews ahead of time. Unfortunately, my coconut toffee was a crumbly mess. I followed the recipe exactly (even added the ground cashews and used a candy thermometer. The taste of my crumbly mess is good but I certainly can't serve it at the dinner party I am attending. I will stick with Giada and Ina; their recipes are always foolproof!
By cdblount1970_10...
Augusta, GA
on December 24, 2012
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Don't know what went wrong but it didn't set up at all, made sure it was at 235 degrees but still didn't set.
By FoodNetwork1D2
on December 19, 2012
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My biggest suggestion for those struggling with this recipe is to watch the episode of "The Best Thing I Ever Made - Stocking Stuffers." Aarti mentions some ingredients not listed here. For instance she uses 1 Tbsp of unsalted ground cashew and a pinch of salt when putting the coconut in. She also uses 1/4 tsp of cardamom. Hope this helps
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