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Ingredients
- 1/3 c. espresso beans
- 1 1/2 c. sugar
- 3/4 c. light corn syrup
- 1/2 c. water
- 3 Tbsp. butter, cut into pcs
Directions
- Preheat oven to 350F. Place the espresso beans on a baking sheet and toast them for 8 to 10 min. Let cold, then crack them by placing them in a plastic bag and hitting them with a mallet. Cover 10x15-inch jelly roll pan in aluminum foil and lightly oil the foil. Spread the cracked espresso beans proportionately over the foil.
- In a medium-sized, heavy saucepan, combine sugar, syrup and water and bring the mix to a boil, stirring till the sugar dissolves. Continue to boil till the liquid becomes amber in color. Remove from heat, stir in butter, and pour the mix proportionately over the beans. Spread the mix proportionately while still hot. Let cold, then break into irregular pcs. Store in tightly sealed tin.
- Makes about 1 lb. of candy.
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