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Coconut Toffee 2 Recipe

Coconut Toffee 2

Recipe courtesy Aarti Sequeira

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on April 22, 2013

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    My 6 year old & I watched Best Thing I Ever Made & I finally TRIED to make this for her. The 1st time it was like soup. Hating to fail, I bought a thermometer, paid $9 for cardamom, and went to 3 store looking for unsweetened coconut (finally found it at an Asian market FYI!. I followed the directions to a T, and the same result. I put it back on the burner & tried to boil out some of the liquid...it worked, but then quickly got hard. Total waste of ingredients & time, not to mention WAY TO SWEET! Sorry Arti, this is not a winner. :(

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  • on January 31, 2013

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    I loved it. I did not use cardamon or cashew. It was a litlle crystalized, but I liked it. I had to make more!

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  • on December 21, 2012

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    I also used a thermometer to 230, and yet mine is not sticking together. It's mushy! It doesn't hold its shape. I did make one chance to the recipe: instead of cardamom, I used Gingerbread spice. It shouldn't have impacted the recipe like it did... I'm not sure why it didn't work for me. I'll try refrigerating it. Hopefully that will work, but it's unlikely.
    Otherwise, this recipe has a nice flavour and the colour is so nice!
    I will try to make it again.

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  • on December 20, 2012

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    I used my candy thermometer and went to exactly 230. Result? seems like the mixture re-crystalized. Agree it is like eating a sugar cube . . . I was hoping this was going to have a little chewiness to it, as we love anything coconut around our house. Any candy experts out there have any suggestions? Love the way it looks in the pan! Salvage: crumble and sprinkle over an ice cream sundae. Looks wonderful!

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  • on December 16, 2012

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    Thought this recipe was great...make sure you use unsweetened coconut!! I did melt some chocolate chips and drizzled it over the bars..yum:-

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  • on December 13, 2012

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    I loved this recipe. But, to get the desiccated UNsweetened coconut, I had to do everything but climb the tree. The only coconut around my neck of the woods is sweetened. I think it was worth it and kind of fun using an actual nut. It was much easier to get into than I thought: they actually drew a line around it so I would know where to whack it. Once I got it shredded and spread out on a cookie sheet, It took about 15 minutes to dry the coconut shreds in the oven.

    I will make this again.

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  • on December 09, 2012

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    BeaDidio is right, way too sweet! I love the cardamom flavor, but it is like eating a sugar cube! I was thinking about playing with the recipe and using less sugar, or fine sugar so that it does not have the gritty sugar taste. Not sure how to salvage the remainder due to the "gritty" texture...Sorry Aarti! I still love you and your personality!

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  • on December 07, 2012

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    Loved this. Did everything exactly as the recipe said, other than adding a teeny bit more cashews. The combination of cardamom, coconut and cashew smelled just like India (where my husband and I fell in love. This is going in his stocking for sure : Thanks Aarti!

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  • on December 02, 2012

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    I liked the idea , and the recipe was easy to make. However this was extremely sweet and
    I could not use it for guests. I am trying to think of a way to salvage this for another dish.
    Would not recomend or make again. I love Aarti's recipes and her personality, this just
    was not what I had expected. Sorry.

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