Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Walnut-Coconut Caramel Toffee

This weekend, I prepared a carrot cake and walnut-coconut caramel for weekend barbecue party at our friend’s house. Last month, they added a big deck to their house and also bought a new gas grill. It is a sort of opening party for the new deck and grill.

I initially started making the carrot cake, then I remembered my pregnant friend who had just passed very difficult first 3 months, when she couldn’t eat anything because of high case of nausea. I thought walnut-coconut toffee is the best in-between meals snack for her now. Just like that, I made the caramel toffee. I also used some of it as topping or dressing for the carrot cake. The cake was a big hit with the children. They loved it and one curious kid asked me why I made the caramel instead of cream cheese topping. I Knew caramel is unusual topping for carrot cake and told him that I was just trying something different. He told me that he loved caramel and he served himself a big piece. 🙂

Walnut-Coconut Caramel Toffee: Walnuts, Dry coconut flakes, Light brown sugar and Ghee

  • 1-cup light brown sugar
    1/2 cup melted ghee
    1/2 cup toasted walnuts, finely chopped
    1/2 cup dry unsweetened coconut flakes
    1/2 can of 5 oz of Nestle evaporated milk


Combine ghee, brown sugar and evaporated milk in a thick-bottomed vessel. Cook them stirring occasionally until they reach the softball stage. Now add walnuts and coconut flakes, stir them until well coated or for about 2 to 3 minutes. Pour them into a greased flat dish, refrigerate until set. Cut into small squares and wrap them individually in wax paper.

Walnut-Coconut Toffee

I can never make this type of sweet for us. We don’t do enough work to spend the extra calories. But for a special friend in her special condition- they are prefect treats.

Posted by Indira©Copyrighted in Milk,Sugar,Walnuts (Monday June 13, 2005 at 2:36 pm- permalink)
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