Coconut, Pineapple and Almond Toffee
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 1 tsp salt
- ½ tsp baking soda
- ½ cup Shredded coconut
- 1 cup sliced almonds
- 3 dried Pineapple (finely chopped)
- 1 ¼ cups sugar
- ⅓ cup light corn syrup
- ⅓ cup water
- 1 cup unsalted butter (cut into small pieces)
Preparation steps
1.
Grease a large rimmed baking tray.
2.
Mix together the salt and bicarbonate of soda and set aside.
3.
Toast the coconut in a dry frying pan until just beginning to brown. Remove from the heat and tip into a bowl. Set aside.
4.
Add the almonds to the pan and toast until just beginning to brown, remove from the heat and leave to cool. Chop roughly.
5.
Stir together the sugar, syrup and water in a heavy-based pan. Slowly bring to a boil, stirring. Cover and boil, without stirring, for 5 minutes.
6.
Gently stir in the butter until melted and thoroughly combined. Continue cooking over a medium heat until a little of the mixture forms a hard crack when dropped into cold water; 149°C|300°F on a sugar thermometer.
7.
Quickly stir in the salt mixture and then the coconut, almonds and pineapple.
8.
Pour onto the baking tray and spread thinly and evenly. Mark into squares while warm and break into pieces when cold and set.
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