2 tbsp. instant coffee
3 c. white sugar
1/8 tsp. salt
1/2 c. light cream
2 tbsp. light corn syrup
1 c. milk
3 tbsp. butter
1 tsp. vanilla
1/2 c. chopped nuts

Combine coffee, sugar and salt in saucepan. Add cream, corn syrup and milk. Bring to boil, stirring constantly. Continue cooking without stirring until soft ball stage (or to a temperature of 236 degrees). Remove from heat, add butter and vanilla, but do not stir. Cool to lukewarm (110 degrees).

Beat until mixture begins to thicken and loses its gloss. Add nuts. Pour into a greased 8x8 inch pan. Cool and cut into squares.