Coconut toffee

We are celebrating Eid today Eid Mubarak to all the readers. It is a celebration after the annual pilgrimage Hajj known as Eid-ul-Adha or Festival of sacrifice, as we sacrifice meat (sheep, goat or cow) and give it to family, relatives and needy to remember the willingness of prophet Ibrahim or Abraham (peace be upon him) to do anything for God.

With the holidays nearing here is an easy sweet to make, coconut toffees.

November 19, 2010 This post was featured on FoodBuzz Top 9

1 cup sugar

1/2 cup water

1 cardamom

1 1/2 cup desiccated coconut

pinch food colour powder or liquid (pink or green)

Remove cardamom pod and crush or powder the seeds.

In medium heat stir the sugar and water until it is thickens into a syrup that is sticky. Put a pinch of colouring into the coconut, lower the heat add coconut and crushed cardamom mix until it thickens.

Put into a greased dish and flatten about 1/2" thick. Let it cool it will harden a little then cut into squares. These coconut toffees will last for a week or more. Desiccated coconut works well compared to freshly grated, I used medium unsweetened coconut.

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