Title: Caramel Coffee Nut Sauce - Glorious Liqueurs
Categories: Sauce
Yield: 2 Cups

1/4	c	Water
1	c	Sugar
1/3	c	Freshly brewed coffee
2/3	c	Heavy cream
1/2	ts	Lemon juice
2	tb	Kahlua and/or Liqueur Brule
1/2	c	Toasted chopped macadamia or
		Cashews

Pour sugar over water in a saucepan and let stand until sugar is wet. Cook over moderately high heat, swirling pan occasionally, until the mixture turns nut brown. Remove from heat.

Immediately, turning face to avoid splatters and steam burns, slowly stir in coffee, then the cream. return pan to heat.

Cook, stirring constantly, until the caramel melts into the coffee. Remove from the heat and cool.

Stir juice and liqueur into sauce. Just before serving, stir in nuts.

Note: This sauce keeps well in the refrigerator, but the nuts should be added just before serving so that they stay crisp.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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