Magazine article Sunset

Break the Bowl and Eat It!

Magazine article Sunset

Break the Bowl and Eat It!

Article excerpt

It's candy, it's easy, and it's a showstopping sundae

The intent isn't to startle, but when you smash this bowl to serve dessert, eyebrows are bound to rise. So you may want to alert guests that the glimmering, transparent container is made of toffee candy.

The bowl is not difficult to make, but you do have to move quickly to shape the cooling, fluid candy before it hardens. To avoid complications, assemble all the equipment and ingredients, and butter pans before you start cooking.

If your first bowl is lopsided, crack it for candy and make another.

Coconut-Almond Toffee Bowl

PREP AND COOK TIME: About 50 minutes

NOTES: If making bowl and topping ahead, store airtight up to 1 week. Freeze frozen yogurt scoops up to 4 hours. MAKES: 8 to 10 servings

About 6 tablespoons butter or margarine

1/2 cup sweetened shredded dried coconut

1/3 cup sliced almonds

1 teaspoon vanilla

1 cup sugar

1 tablespoon light corn syrup

2 quarts nonfat frozen yogurt or sorbet, scooped

Low-fat caramel sauce

1. Butter 2 baking sheets, each 12 by 15 inches, or 1 baking sheet and a 14-inch pizza pan. Also butter the outside of a bowl that's about 4 inches deep and 7 inches wide at top. Invert bowl over a large juice can or other steady object at least 5 inches tall. Gently press an 18-inch square of cooking parchment (or heavy foil) over bowl. Butter a long, slender metal spatula.

2. Place coconut and almonds on another 12- by 15-inch baking sheet. …

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