Coffee Walnut Candies
Source: Better Homes and Gardens
1-1/2 cups chopped walnuts
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup light cream or half-and-half
1 tablespoon instant coffee crystals
1 teaspoon vanilla
1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan.
Butter the foil; set pan aside.
2. Toast the chopped walnuts, spread nuts in a single layer in a shallow baking
pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally;
keep nuts warm.
3. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine
brown sugar, sugar, cream, and coffee crystals. Cook over medium-high heat to
boiling, stirring constantly with a wooden spoon to dissolve sugars. This should
take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan.
4. Cook over medium heat, stirring frequently, until thermometer registers 236
degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over
the entire surface. Reaching soft-ball stage should take 6 to 8 minutes.
5. Remove saucepan from heat; remove candy thermometer from saucepan. Add the
vanilla. Beat gently with the wooden spoon for 2 minutes; stir in walnuts.
Quickly turn the candy mixture into the prepared pan. Cool 10 minutes. Use foil
to lift the candy out of the pan; cut the candy into about 1-1/2-inch strips.
Cut each strip into about 1-1/2-inch triangles. Store tightly covered. Makes
about 36 pieces.
Make-Ahead Tip: Up to 1 week ahead, prepare nuts. Store in a cool dry place in a
tightly covered container.
Nutritional facts per serving
calories: 71, total fat: 4g, saturated fat: 1g, cholesterol: 1mg, sodium: 4mg,
carbohydrate: 10g, fiber: 0g, protein: 1g, vitamin C: 0%, calcium: 1%, iron: 2%