Heat half the cream, the sugar, corn syrup, salt and 1Tablesppon butter in med sauce pan to boiling. Stir constantly. Gradually, stir in remaining cream. Cook over med heat until candy thermometer reach 240 degrees.
Stir in vanilla, cool til thickened (about 5 minutes). Spoon caramel over walnuts and let stand until hardened (about 20 minutes).
Melt choc and 1 tablespoon butter over low heat in saucepan. Stir in coffee. Spoon choc over caramel; let stand til hard (30 minutes.)
Store in airtight container at room temp up to 2 weeks.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 180 (83%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 49.3mg||15 %|
|Sodium 1897.4mg||65 %|
|Potassium 144.8mg||4 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.2g|
|Protein 3.7g||5 %|
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Calories per serving: 216
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