Equipment
Ingredients
Main Ingredients
- 150 g unsweetened coconut flakes, dry
- 85 g honey
- 30 g coconut oil, melted
Spice Blend
- 2 g ground nutmeg
- 1 g ground clove
- 1 g black pepper, freshly ground
- 2 g sea salt, flaky or coarse
Nutrition (per serving)
Method
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large skillet, combine the honey, coconut oil, ground nutmeg, ground clove, black pepper, and salt. Warm the mixture over medium-low heat until it begins to bubble gently.
Add the unsweetened coconut flakes to the bubbling syrup. Stir continuously with a silicone spatula to coat the flakes evenly.
Continue to cook the mixture over medium-low heat, stirring constantly, until the coconut turns a deep golden brown and the honey caramelizes. Watch carefully to prevent burning.
Immediately transfer the hot coconut mixture onto the prepared baking sheet. Using the spatula, press the mixture firmly together into an even layer, ensuring the flakes are packed tightly.
Allow the sheet to sit at room temperature for about 45 minutes, or until the caramel has cooled completely and hardened.
Once entirely cool and crisp, use your hands to break the solid sheet into bite-sized clusters. Serve immediately or store for later.
Chef's Notes
- The residual heat of the pan will continue cooking the sugar even after you turn off the stove, so transfer the mixture to the baking sheet immediately.
- Using freshly ground black pepper is crucial for this recipe. It provides a bright, piney heat that balances the intense sweetness of the honey.
- For perfectly shaped clusters, you can also press the warm mixture into silicone mini-muffin molds instead of spreading it flat.
- Humidity is the enemy of sugar work. If you live in a very humid environment, you may need to store these in the refrigerator to keep them crisp.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing moisture.
Freezer: 3 months — Freeze in a sealed container; thaw at room temperature.
