In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Reduce heat. Without stirring, cook until temp of candy thermometer reach es 248~ (soft ball stage). Just before temperature reaches 248~, in a large bowl with mixer at high speed, beat egg whites until stiff peaks form. With mixer at high speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272~ or until a small amount of mixture when dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white mixture. After last addition of syrup, beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds a soft peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonsfull onto wax paper. Store in a tightly covered contain er at room temperature. Makes 1 1/2 pounds. Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into mixture with coffee powder and cinnamon. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip