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  1. “After Hurricane Katrina, we were displaced until my cousin offered her home to us,” says life member Brenda Melancon. “I was trying to think of something special I could do for her during Christmas to show my appreciation. I knew she loved candy and coffee, so I came up with this recipe especially for her. She loved it.”

  2. 1 1/2 cups sugar 1 (5-oz.) can evaporated milk 1/4 cup Kahlúa, other coffee liqueur or cold coffee 3 tablespoons caramel-flavored instant cappuccino or latte mix 1/3 cup butter, cut up 2 cups chopped walnuts 1. Line 8-inch square pan with waxed paper, allowing some to hang over sides. Lightly spray paper with cooking spray.

  3. Combine sugar, evaporated milk, Kahlúa and cappuccino mix in large saucepan. Stir in butter. Cook over medium heat until butter melts, stirring constantly and scraping corners and bottom of pan. (From time to time, scrape mixture off spatula into pan and scrape sides of pan clean.)

  4. Reduce heat to a moderate boil. Cook and stir 13 to 15 minutes or until candy thermometer reaches 236°F.

  5. Immediately remove from heat; stir in walnuts. Pour into pan. Cool completely on wire rack. Remove candy from pan; slowly remove paper. Cut into small squares.

  6. pieces PER PIECE : 155 calories, 9.5 g total fat (2.5 g saturated fat), 2 g protein, 17 g carbohydrate, 10 mg cholesterol, 30 mg sodium, .5 g fiber


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