This delicious coconut syrup toffee is unique and addictive. It was quite by accident that this recipe came into being, one of those wonderful experiences when you put whatever you have around into a pot and the result just comes out divine. The minerals in the coconut water give it a gently salty flavor which goes well with the buttery toffee effect.
- 3 cans (1 L) coconut water reduced to a syrup
- 1/2 c honey
- 1/2 c butter
- 1/2 c dried cherries, roughly chopped
- 1/2 c pistachio, roughly chopped
- 1/2 c pecans, roughly chopped
Reduce the coconut water down to a syrup (about 1/4 c) in a heavy-bottomed saucepan at a gentle simmer. Add the honey and butter and heat until it reaches the hard ball stage about 285 F or 137 C (put a small amount in a glass of ice water and if it forms into a solid ball it is ready). Stir it continuously so it won’t burn.
Mix in the cherries and nuts and pour out the mixture into a buttered tray and allow to cool. Cut into squares and serve with hot apple cider.