Chukchuk (Coconut Caramel Clusters)

Preparation

1. Step 1

   Set a rack in the center of the oven and heat oven to 325 degrees. Line a baking sheet with a silicone mat or parchment. Brush the edges and surface with enough oil to lightly coat. Set aside.

2. Step 2

   Place a large stainless steel or nonstick skillet over medium heat. Add the sugar, honey and 2 tablespoons water to the skillet. Using a spatula, stir to combine, then cook, lifting the skillet and swirling it over the flame, until the sugar dissolves into a smooth syrup and the syrup begins to simmer, 3 to 4 minutes.

3. Step 3

   Reduce the heat to low and continue to cook, swirling the pan over the heat to evenly distribute the color and keep the syrup a pale golden brown, about 6 minutes.

4. Step 4

   Keep the syrup on low, and add the salt, black pepper, cloves and nutmeg. Add 2 tablespoons water along the edge of the skillet to dissolve any crystallized sugar. Swirl the skillet over low heat, add the coconut flakes and, using the spatula, toss the coconut flakes with the sugar to fully coat. (The sugar will again crystallize.) Continue to cook over low heat until the syrup melts and the coconut flakes are sticky and enrobed in caramel, about 5 minutes.

5. Step 5

   Lightly oil a ¼ cup measuring cup, and pack loosely with the mixture. Drop clusters about ½ inch apart on the prepared baking sheet, lightly pushing any pieces that fall away back into its pile.

6. Step 6

   Transfer to the oven. Cook, rotating the sheet once without moving the clusters. A few will be a dark golden brown, and they’ll spread and develop lacy skirts, 10 to 11 minutes. Remove, allow to cool and set completely, 20 minutes.

7. Step 7

   Cut 2-inch squares of wax paper or lightly greased parchment. Store the clusters, once they’re completely cool, between squares of the waxed paper or parchment in an airtight container for up to 7 days.