Sunday, August 12, 2007

Coconut Brittle

Coconut Brittle Recipe


2 cups toasted coconut
1 cup sugar
½ tsp salt
Packaging Material: Wide mouth jars rolling pin and PP/PE bags


measuring cups and spoons
wooden spoon
kneading board


Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
Pour on well-greased board and roll with a well-greased rolling pin until very thin.
Cut to desired pieces and store in clean wide mouth jars.

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