Caramel Nut Tart

1/2 cup whipping cream
2 T instant coffee
1 pkg. 14ozs caramels, uwrapped
4 cups toasted pecans or sliced almonds
1/4 t ground cinnamon
1 prepared graham pie crust
semi-sweet baking chocolate, melted

Stir cream and instant coffee in large microwaveable bowl until well blended. Add caramels. Microwave on high 2-3 minutes or until caramels are almost melted, stirring every minute. Stir until caramels are completely melted..Stir in pecans and cinnamon.

Spoon mixture into crust..Spread evenly with a knife..Refrigerate 1 hour ou until firm. Cut into wedges to serve. Drizzle tart or plates with melted chocolate..Stor leftover wedges in refrigerator..Makes 8 servings.