Coconut, Pineapple and Almond Toffee

0
Average: 0 (0 votes)
(0 votes)
Coconut, Pineapple and Almond Toffee
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
243
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie243 kcal(12 %)
Protein1.94 g(2 %)
Fat16.5 g(14 %)
Carbohydrates24.34 g(16 %)
Sugar added18.97 g(76 %)
Roughage1.45 g(5 %)
Vitamin A87.98 mg(10,998 %)
Vitamin D0 μg(0 %)
Vitamin E2.13 mg(18 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.56 mg(5 %)
Vitamin B₆0.01 mg(1 %)
Folate4.6 μg(2 %)
Pantothenic acid0.04 mg(1 %)
Biotin4.91 μg(11 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0 mg(0 %)
Potassium58.06 mg(1 %)
Calcium26.44 mg(3 %)
Magnesium21.75 mg(7 %)
Iron0.41 mg(3 %)
Zinc0.3 mg(4 %)
Saturated fatty acids8.69 g
Cholesterol27.14 mg

Ingredients

for
900
Ingredients
1 teaspoon salt
½ teaspoon baking soda
½ cup Shredded coconut
1 cup sliced almonds
3 dried Pineapple (finely chopped)
1 ¼ cups sugar
0.333 cup light corn syrup
0.333 cup water
1 cup unsalted butter (cut into small pieces)
How healthy are the main ingredients?
sugaralmondsalt

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.