1 1/4 cups heavy cream
3 tblsp freshly ground coffee (not instant)
3 oz unsweetened chocolate — chopped
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup unsalted butter
2 tsp vanlila extract
1/4 tsp salt
1 3/4 cups whole almonds — toasted and
coarsely chopped vegetable oil
Line a 9-inch square baking pan with aluminum foil, covering the bottom and sid es. Generously butter the foil. In a heavy 3-quarts saucepan over medium-high h eat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove fr om the heat . Cover and let steep for 30 minutes. Return the pan to medium-high heat and bring the cream-coffee mixture to a boil again. Strain through a very fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Retur n to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir ove r medium heat until the chocolate and butter melt and the sugar dissolves. Clip a candy thermometer onto the side of the pan and boil, gently stirring occasio nally, until the thermometer registers 242 F, about 10 minutes. Remove the pan from the heat and stir in the vanila, salt and almonds. Four the mixture into the prepared pan. Let cool unt il firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut the caramel into pieces about 1 inch square, reoffing the knife o ccasionally to prevent sticking. Wrap each square in a piece of clear cellophan e or waxed paper, twisting the ends. Store in an airtight container at room tem perature for up to 1 month. (Makes 6 dozen; serves 36)