Looking for the perfect, easy homemade gift for the coffee lovers in your life? This delicious caramel coffee candy recipe will be the talk of Christmas for years to come!
Bring sugar, sour cream and coffee to a boil. Heat to soft ball stage or 236 degrees F. Remove from heat. Add vanilla and pecans, stirring to coat pecans well. Turn pecans out on a surface coated with a non-stick baking mat or parchment paper, avoiding too much leftover syrup from draining onto the surface with pecans. Separate pecans apart with two forks into a flat layer. Let dry completely, approx 4-6 hours. Store in an airtight container in the fridge once they have dried. Enjoy!
Try not to spread too much syrup on the non-stick surface with pecans or it may significantly increase drying time. I like to give them plenty of space and air to dry for best results.