Coconut Toffee 2

Name: Coconut Toffee 2
Ingredients: 1 1/2 cups white granulated sugar; 1/4 teaspoon ground cardamom; 2 drops red food coloring, optional; 1 1/2 cups desiccated unsweetened coconut; 1 tablespoon ground raw, unsalted cashews, optional; Chai, for serving

6 ingredients

1 steps

Ingredients

1 1/2 cups white granulated sugar
1/4 teaspoon ground cardamom
2 drops red food coloring, optional
1 1/2 cups desiccated unsweetened coconut
1 tablespoon ground raw, unsalted cashews, optional
Chai, for serving

Directions

1

["Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.", "Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).", "In a small saucepan, stir together the sugar and 1/2 cup water.", "Attach a candy thermometer to the pot (if you have one) and place over medium heat.", "Bring to a gentle boil.", "Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer.", "Be extremely careful; bubbling sugar will burn you like nobody's business.", "When the sugar mixture reaches 230 degrees F, turn the heat off.", "If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water.", "It should form long strings.", "This is called \"one-string consistency\"" and it means that your sugar is at exactly the right temperature.""