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 Walnuts, Sugar, Milk (Monday June 13, 2005 at 2:36 pm- permalink)

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7 comments for Walnut-Coconut Caramel Toffee »

  1. What a cute treat! Please post the carrot cake recipe too. Can butter be melted and used instead of ghee?

    Comment by mika — June 13, 2005 @ 4:05 pm

  2. Wow it looks sooooooooooooo yummy *drooling*

    Comment by kaleidoscope — June 13, 2005 @ 4:24 pm

  3. Wicked, wicked, wicked! I definitely wont be making this… I cant afford to eat it! :) It looks sensational, Indira!

    Comment by Shyam (aka Shammi) — June 13, 2005 @ 5:41 pm

  4. Wicked is right, but only for a friend:-)
    (As if we didn’t devour some of them immediately, drooling).
    Mika, you sure can use the butter instead of ghee. I will post the recipe for carrot cake tomorrow.

    Comment by Indira — June 13, 2005 @ 6:39 pm

  5. oooh this looks so good!

    Comment by clare eats — June 14, 2005 @ 10:41 pm

  6. Hullo,
    I chanced upon your blog thru’ yahoo answers and found some interesting recipes!!I am from India.In this recipe for walnut toffee you have used brown sugar,do you think if I chose jaggery instead of brown sugar I’ll get the same outcome?In India I dont think we get such varieties of brown sugar.

    Comment by Rajeshwari — January 11, 2007 @ 11:10 pm

  7. Hi, I had a problem making this, after it cooled, it was very hard and crumbly. I was trying to make it as an icing for my Carrot Cake. How long should I cook it before adding the walnuts and coconut? Has anyone else made this for icing, how did you do?

    Comment by Berether — August 12, 2010 @ 10:28 am

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