Coconut Nougatine Sticks Recipe

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

Instructions

1. Preheat the oven to 350F and position the rack in the center.
2. Lightly coat a marble slab or hard plastic cutting board, a rolling pin, a large chef’s knife, and a metal pastry scraper with vegetable oil.
3. Spread the unsweetened flaked coconut on a baking sheet, then toast in the oven for about 5 minutes, stirring often, until lightly browned.
4. Remove the coconut from the oven and cover it with aluminum foil to keep warm.
5. In a heavy saucepan, combine 1/3 cup water, 1/4 cup light corn syrup, and 1 cup sugar. Bring the mixture to a boil over low heat, swirling the pan occasionally to help dissolve the sugar.
6. Once the sugar has dissolved, increase the heat to high and cook, swirling occasionally, until the syrup turns a light amber color, which should take about 2 1/2 minutes.
7. Remove the saucepan from the heat and stir in the toasted coconut.
8. Pour the mixture onto the oiled work surface and let it cool until the outer edges begin to set, which should take about 45 seconds.
9. Using the oiled pastry scraper, fold the nougatine from the edges to the center, continuing to fold a few times to cool it slightly.
10. With the oiled rolling pin, roll the nougatine into a rectangle about 1/8 inch thick. If it’s too hot, it may stick to the rolling pin; if it’s too cold, transfer it to an oiled baking sheet and warm it in the oven until softened.
11. Before the nougatine cools completely, cut it into 5×1/4-inch sticks using the oiled knife, making sure to separate the sticks as you cut them.
12. Allow the nougatine sticks to cool until firm. You can prepare the treats up to 3 days in advance; just store them in an airtight container at room temperature.