1. Optional: Toast nuts and coconut on a dry sheet pan in the oven at 350 degrees for

about 8 minutes. Start the caramel only after they’re toasted.

2. Prepare a sheet tray with parchment paper and set aside

3. Warm the water up to 180 degrees and steep your tea for 3 minutes. Strain well and

then pour into a pot.

4. Add all of the sugar and cream of tartar into your water and stir gently until all the sugar

is hydrated. Make sure the sides of your pot are clean of sugar granules by using a wet

pastry brush

5. Turn the heat to medium and let the sugar cook until it reaches a warm amber color. This

will take about 5 minutes but keep a close eye on your pot. Sugar can change stages

and burn very quickly! Also, continuously check to make sure sugar crystals aren’t

jumping up on the walls of your pot during the cooking process. If it does, again, clean it

off with your pastry brush

6. Once the amber color is achieved remove from heat and add your butter all at once and

stir continuously with a long rubber spatula. Once the butter is added the caramel will

bubble up and nearly triple in size. Be careful but keep stirring.

7. After the caramel has settled back down, add your toasted nuts and coconut in and stir.

8. Then, quickly spoon small piles of the caramel-coated nuts onto the prepared

parchment-lined tray. The caramel will start to harden pretty quickly so work fast

9. Let cool, and enjoy! Store in an airtight container.