Food Network UK

Coconut toffee

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  • Coconut toffee
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Ingredients

  • Non-stick spray
  • 340g sugar
  • 115ml water
  • 450g unsweetened desiccated coconut (also called finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated )
  • Pinch ground cardamom
  • Drop pink food colouring, optional

Use imperial measurements

Method

How to make Coconut toffee

1) Line a 20cm square baking pan with parchment paper, overlapping the sides (for easy lifting).

2) In a heavy-bottomed 3.5L saucepan over medium heat, mix the sugar and water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 110C on a candy thermometer. Stir in the coconut and cardamom, and add food colouring, 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!