COFFEE-ALMOND CRUNCHAnyone with a passion for nut brittles will love this coffee and almond combination. I always make an extra batch, but it never seems to last very long. 2 cups sugar 1 cup corn syrup 1/2 cup water 2 sticks (1 cup) butter, at room temperature 10 ounces (2 cups) slivered blanched almonds 4 teaspoons instant coffee1 teaspoon baking soda Generously butter 2 jelly-roll pans. In a medium saucepan, combine the sugar, corn syrup, water and butter and melt over medium heat. Cook to 250 degrees F on a candy thermometer, or to the hard-ball stage. Add the almonds and instant coffee and continue to cook to 280 degrees F or to the soft-crack stage. Remove the mixture at once from the heat, stir in the baking soda, and mix thoroughly until the syrup foams. Divide it between the greased pans, spreading the hot candy evenly with a metal spoon. When cool, break the slab into pieces and store in an airtight container, unless you eat it all first! Variation: Omit the almonds and substitute coarsely chopped hazelnuts. NOTES: If you do have any leftovers, you can create a special topping for desserts by pulverizing the almond crunch to a coarse powder in your food processor. You can store it indefinitely in an airtight container and use it at a moment's notice. Makes 2 pounds Source: The Complete Coffee Book by Sara Perry
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