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1
Preheat oven to 350F.
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2
Position rack in the center of the oven.
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3
Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
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4
Spread the coconut on a baking sheet.
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5
Bake for approx 5 mins, stirring often, until lightly toasted.
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6
Remove from oven and cover with aluminium foil to keep warm.
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7
Pour water, corn syrup and sugar into a heavy saucepan.
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8
Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
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9
Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
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10
Remove from heat and stir in coconut.
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11
Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
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12
Using the oiled pastry scraper, fold the nougatine from the edges to the center.
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13
Fold a few times to cool the nougatine slightly.
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14
Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
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15
If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
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16
Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
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17
Separate the sticks as you cut them.
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18
Cool until firm.
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19
The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.
