Cocada Queimada (Brazilian Caramelized Coconut Candy)

Instructions

1. Line a baking sheet with parchment paper and brush it lightly with the neutral oil.
2. Spread the granulated sugar in a wide heavy saucepan and melt it over medium heat without stirring, swirling the pan as it liquefies, until it is an even deep amber caramel, 8 to 10 minutes.
3. Take the pan off the heat and carefully pour in the hot water; it will hiss and spatter. Return to low heat and stir until the hardened caramel dissolves into a smooth syrup, about 3 minutes.
4. Add the fresh grated coconut, whole cloves and fine salt. Cook over medium-low heat, stirring often and scraping the bottom, until the syrup is almost gone, the coconut is glossy and dark golden, and the mass pulls away from the bottom of the pan, 20 to 25 minutes. A candy thermometer in the syrup should read about 240°F (116°C).
5. Pick out the cloves. Working quickly while the mixture is hot, drop heaping tablespoons (about 25 g each) onto the oiled parchment, using a second spoon to push them off, to make 18 mounds.
6. Let the cocadas cool at room temperature until firm, about 1 hour.