Aarti's Coconut Toffee

Recipe courtesy Aarti Sequeira

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1 1⁄2 cups sugar
• 1⁄2 cup water
• 2  cups  unsweetened  desiccated coconut (also called finely grated)
• 1  pinch ground cardamom
• 1  drop  pink food coloring (optional)

Directions

1. Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
2. In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.).
3. Add the coconut, and cook until it has absorbed the sugar and the mixture comes together in one ball; 1 to 2 minutes.
4. 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!