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Title: Coffee Nut Crunch
Yield: 0 Servings

Ingredients

      2 c  sugar
      1 c  light corn syrup
      2 c  nuts; or 10 oz
      1 ts baking soda
      1 c  butter; room temperature
      4 ts instant coffee

Instructions

Generously butter 2 jelly roll pans

In a medium saucepan, combine the sugar, corn syrup, water & butter & melt
over medium heat. Cook to 250 degrees (on a candy thermometer), or to hard
ball stage. Add the nuts (almonds) and instant coffee and continue to cook
to 280 or soft crack stage.

Remove the mixture at once from the heat, stir in the baking soda & mix
thoroughly until the syrup foams. Divide between the greased pans & spread
the hot candy evenly with a metal spoon, when cool, break into pieces and
store in an airtight container (cheap tins from the 2nd hand store are
good)

Description:
"Very tasty, a brittle. Used to make this for the teachers at Jahn
school"

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Per serving: 5852 Calories (kcal); 344g Total Fat; (50% calories from fat);
50g Protein; 712g Carbohydrate; 497mg Cholesterol; 3565mg Sodium
Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 65 Fat;
43 1/2 Other Carbohydrates

NOTES : got from a coffee cookbook years ago, no idea which one

Deirdre Dee zosha@execpc.com

Nutr. Assoc. : 0 0 0 0 0 0

Preparation Time: 0:00

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