Savouring Saturday: Coconut Ginger Almond Brittle
SO I was at the gym watching the Food Network- I know I know- that should be an oxymoron. What can I say I work out to eat?? A true foodie at heart!! But while I was getting my sweat on I was inspired by some Jamaican Brittle I saw at a restaurant in Nashville. Of course we had to zest it up and try adding some new ingredients and such. Here is our stab at a deliciously different dessert or snack that gets you your dosage of ginger plus is gluten free!
- 1 coconut (meat only)
- 1/2 cup cubed or grated ginger
- 1 cup almonds
- 1 cup brown sugar
- 1/2 cup water
Spray baking sheet with nonstick spray or use wax paper. Prep coconut by poking hole in soft whole and drain all water. Then crack open coconut and cut meat into bite size cubes. Grate or chop ginger. Combine coconut, brown sugar, and ginger in medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Using a candy thermometer boil until mixture thickens and temperature registers 295°F, stirring occasionally. Should take about 15 minutes. Remove pan from heat and quickly drop mixture onto prepared baking sheet, spacing apart. Let stand until cool and firm. Store in airtight container and enjoy!
Got your ingredients??
Now I know your thinking, how the heck am I going to crack a coconut?? Let me show ya!
First grab something poky like a meat thermometer or a metal kabob stick?
Got it? Okay so we all know there are 3 holes at the bottom of a coconut (kinda like a bowling ball!) One hole is always softer, so stab away and find the softy.
Yay! Punch through the hole so now we can drain the water out….
All drained? Don’t waste that water- drink up! I think I will throw mine in a smoothie- mmm
(by the way, make sure the water is sweet- that means you have a good/ripe coconut)
Time to smash it with a hammer, get that aggression out!
I had to move outside to get really crazy with my coconut.
Yay all done! My husk came off pretty easily, if you have trouble pop the coconut in the oven at 350 for 15 mins to soften it!
Peel the outer skin off…
Chop, CHOP, chop
Peel or grate your ginger…
All prepped and ready for action!
Cook in medium saucepan over high heat, you want it to boil and hit 295 F with a candy thermometer- this is very important!!
Stir continuously, should take about 15 mins
Gorgeous golden! Ready to throw on our sheet…
Oh boy oh boy! Enjoy!