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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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). Ingredients:
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 |
Directions:
1. Preheat oven to 350F.
2. Position rack in the center of the oven.
3. Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
4. Spread the coconut on a baking sheet.
5. Bake for approx 5 mins, stirring often, until lightly toasted.
6. Remove from oven and cover with aluminium foil to keep warm.
7. Pour water, corn syrup and sugar into a heavy saucepan.
8. Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
9. Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
10. Remove from heat and stir in coconut.
11. Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
12. Using the oiled pastry scraper, fold the nougatine from the edges to the center.
13. Fold a few times to cool the nougatine slightly.
14. Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
15. 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.
16. Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
17. Separate the sticks as you cut them.
18. Cool until firm.
19. The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.
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