Ingredients

• 16 ounces water
• 2 cups unsweetened flaked coconut (use what you have)
• 1 tablespoon ginger, finely grated (more if you want)
• 2 cups brown sugar
• 1/2 cup pecans, coarsly chopped (or any nut you want)

Instructions

1. If you don't have silpat, butter a cookie sheet.

2. Bring the water to a boil in a heavy saucepan and add the coconut and ginger.

3. Reduce heat and cook for 15 minutes.

4. Gradually add the sugar, stirring to disolve.

5. Cook over a high heat, stirring frequently, until it is thick and sticky (120C /236F on a candy thermometer). This will take about 20-30 minutes.

6. To test for doneness, drop a little of the mix into a glass of cold water. If it turns into a ball, it is done.

7. Turn off the heat and stir in the nuts.

8. Drop by teaspoon onto your baking sheet and let the candy cool.

9. Makes about 20 large candies.