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Coco Brittle

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RAW MATERIALS UTENSILS
2 cups toasted grated coconut measuring cups and spoons
1 cup sugar saucepan
½ tsp salt wooden spoon
oven
PACKAGING MATERIAL kneading board
wide mouth jars rolling pin
PP/PE bags

PROCEDURE
1. Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
2. When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
3. Pour on well-greased board and roll with a well-greased rolling pin until very thin.
4. Cut to desired pieces and store in clean wide-mouth jars.

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