Toasted Coconut Brittle
You can serve this as a crumbly topping for our watermelon basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic bag, and seal; break the brittle into tiny pieces using the back of a large spoon.
- Yield: Makes 8 ounces
Source: Martha Stewart Living, August 2005
- 3/4 cup unsweetened shredded coconut (2 ounces)
- 3/4 cup sugar
- 2 tablespoons unsalted butter
Preheat oven to 350 degrees. Evenly spread coconut on a rimmed baking sheet; toast, stirring occasionally, until golden brown and fragrant, about 5 minutes. Let cool completely. Remove coconut. Line the baking sheet with parchment paper, and evenly spread coconut into a rectangle, no larger than 8 by 9 inches, in the center of the sheet.
Stir together 1/4 cup water and the sugar in a small saucepan over medium-high heat until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil syrup, swirling pan occasionally, until it turns medium amber, about 7 minutes; remove from heat. Gently stir in butter until melted.
Slowly pour caramel over coconut to cover. Let stand until hardened, about 15 minutes. Remove from parchment. Break brittle into large pieces.