1 1/2 C sugar
1 (5 oz) can evaporated milk
1/4 C cold coffee
3 T caramel flavored instant cappuccino
1/3 C butter, chopped
2 C pecans, chopped
Place waxed paper into and over the edges of a square baking pan.
Spray the wax paper with a butter flavored non stick cooking spray.
Pour the sugar into a heavy saucepan.
Pour the milk and cold coffee into the pan with the sugar.
Add the butter and place the saucepan over medium heat.
Stirring continuously cook the mixture until the butter is completely melted.
Reduce the heat to low and continue cooking, stirring often, for 12 minutes or until candy thermometer reaches 235 degrees.
Remove the pan from the heat and stir in the pecans until completely covered.
Pour the mixture into the prepared pan and allow it cool to room temperature.
Remove the toffee by using the edges of the wax paper.
Cut into small squares and store in an airtight container.
Serving Size: 24 squares
You can change the taste of this toffee by using a different flavor of instant cappuccino. Vanilla or mint both work well. You can also use Kahlua coffee liqueur instead of the cold coffee if you prefer.