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Coffee Canyon Crunchy Coffee Clusters
Sweet coffee candy and nut clusters, in chocolate! Claud Cooper would clean your clock if you tried to cob one of these clusters.
This may not be a recipe for the novice candy maker but I know you can do this! If I can do it... YOU can do it! These crunchy nutty clumps are better than cookies and they won't last long once all your friends try one!

Canyon Ingredients:
  • 4 egg whites
  • 2 1/2 cups of brown sugar
  • 1 cup of chopped nuts
  • 1/4 cup of All-Natural Lyle's Golden Syrup
  • 1/2 cup of strong coffee (preferrably organic)
  • 4 lbs of chocolate, chopped (the good kind)
  • 1/4 tsp salt
  • Herezhowyadoit:
    First butter a 2-quart saucepan.

    Combine sugar, Lyle's Golden Syrup, salt and organic coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring. Remove from heat.

    In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly... as in VERY slowly) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let it cool down for a few minutes, then cover and slam it in the freezer.

    Meanwhile, in a double boiler, melt the chocolate. Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator.

    (Told 'ya it was not for novice candy makers)


    More Coffee Canyon recipes coming soon!
    We're here to help keep you healthy!