½ cup chopped pecans

3 cups firmly packed brown sugar

1 T. cinnamon

1 T.  instant coffee granules

1 cup butter

2 cups half and half

1 cup light corn syrup

1 t. vanilla

Line an 8-inch square baking pan with foil, extending foil over the edges of pan. Butter the foil. Sprinkle pecans over bottom of pan. Set aside. Combine brown sugar, cinnamon, and instant coffee granules in a small bowl. Melt butter in a 4-quart saucepan over low heat; adding brown sugar mixture, half and half and corn syrup. Increase heat to medium-high. Cook, stirring constantly until mixture comes to a boil (6 to 8 minutes). Reduce heat to medium. Continue cooking, stirring occasionally, until candy thermometer registers 242 F. Remove from heat and stir in vanilla. Pour over pecans in prepared pan. Cool completely.

Recipe courtesy of Charlotte Rymph, Monterey, Indiana