Prep 15 mins
Cook 20 mins
From The Baker's Dozen Cookbook. Made as a decoration and accompaniment to my Coconut Cupcakes, but i feel that it's delicious as a candy by its own. Estimated cooling time = cooking time (passive time).
- vegetable oil, for coating utensils
- 1 cup unsweetened flaked coconut (3 oz)
- 1⁄3 cup water
- 1⁄4 cup light corn syrup
- 1 cup sugar
- Preheat oven to 350F.
- Position rack in the center of the oven.
- Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
- Spread the coconut on a baking sheet.
- Bake for approx 5 mins, stirring often, until lightly toasted.
- Remove from oven and cover with aluminium foil to keep warm.
- Pour water, corn syrup and sugar into a heavy saucepan.
- Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
- Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
- Remove from heat and stir in coconut.
- Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
- Using the oiled pastry scraper, fold the nougatine from the edges to the center.
- Fold a few times to cool the nougatine slightly.
- Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
- If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
- Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
- Separate the sticks as you cut them.
- Cool until firm.
- The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.