Coconut Nougatine Sticks

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.