A peanut and coconut delight!



1 cup honey
¼ cup water
1 tablespoon baking soda
1½ cups granulated sugar

For the Filling
1 cup roasted and lighly salted peanuts
1 cup shredded and unsweetened coconut


1. Place the peanuts and coconut into a food processor and blend for about 10 seconds or until finely ground but not a paste. Place in a small bowl and set aside.

2. Line a 12″ x 17″ sheet pan or cookie pan with parchment paper and lightly coat with non-stick cooking spray.

3. Place the honey, sugar and water into an extremely clean, thick-bottomed sauce pot.

4. Bring to a boil, then turn down to medium heat and brush the sides of the pan down with a wet, very clean pastry brush to avoid crystallization.

5. Cook until 300°F, remove from heat, sprinkle the baking soda into the hot syrup and whisk very well to ensure the baking soda is cooked.

6. Pour onto the sheet pan and let cool for 1 minute.

7. After 1 minute the mixture is still very hot, but tangible and pliable. Grab a piece of the mixture the size of a marble and quickly pull/spread to roughly 3-inch round. Sprinkle a bit of the coconut-peanut mix on top of the sugar-honey mixture then close and twist to form a small charamusa twist. Make 25 charamuscas. It must be done very quickly in order to avoid the candy cracking before you twist it. If possible, work next to a preheated 350°F oven so the cooked sugar-honey syrup can be placed in and out of the oven to keep soft.

8. Store the charamuscas in a cold, very dry, airtight container.

Recipe courtesy of the National Honey Board




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