|Margarine/Butter||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 1⁄4 Cup (36 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Light corn syrup||1 Cup (16 tbs)|
|Instant coffee crystals||3 Tablespoon|
|Finely grated orange peel||1 Teaspoon|
|Chopped walnuts/Pecans||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Butter and iine pan with foil.
In a heavy 3 quart saucepan melt margarine over low heat.
Stir in brown sugar, sweetened condensed milk, corn syrup, coffee crystals, and orange peel.
Carefully clip candy thermometer to the side of the saucepan.
Cook over medium heat, stirring frequently, until thermometer registers 248° (firm-ball stage).
Mixture should boil at a moderate, steady rate over the entire surface.
Reaching firm-ball stage should take 15 to 20 minutes.
Remove saucepan from heat; remove candy thermometer from saucepan.
Immediately stir in nuts and vanilla.
Quickly pour the caramel mixture into pan.
When caramel is firm, use foil to lift it out of pan.
Use a buttered knife to cut candy into 3/4-1-inch squares.
Wrap each piece in clear plastic wrap.