Directions

• Line an 8-in. square pan with foil and grease the foil with 1
• teaspoon butter; set aside.
• In a large metal bowl, sprinkle gelatin over 1/2 cup water; set
• aside. In a large heavy saucepan, combine the sugar, corn syrup,
• coffee granules and remaining water. Bring to a boil, stirring
• occasionally. Cook, without stirring, until a candy thermometer
• reads 250° (hard-ball stage).
• Remove from the heat and gradually add to gelatin. Beat on high speed
• until mixture is thick and the volume doubles, about 10 minutes.
• Spread into prepared pan. Cover and cool at room temperature for 6
• hours or overnight.
• Sprinkle cutting board lightly with pecans. Using foil, lift candy
• out of pan; invert onto the cutting board. Cut into 1-in. squares;
• roll in pecans. Store in an airtight container in a cool dry place.
• Yield: 1-1/2 pounds.