Tuesday, February 28, 2012
Coffee Carmel Nut Tart
1 1/4 cups graham cracker crumbs
1/2 stick butter or margarine, melted
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/3 whipping cream
1 tablespoon instant coffee, any variety
3 cups pecan pieces
Preheat oven to 325 degrees F. Mix graham cracker crumbs, butter, sugar and cinnamon. Press firmly onto bottom and 1 inch up side of a 9 inch springform pan. Bake 10 minutes or until lightly browned. Cool on wire rack.
Place caramels, cream and coffee granules in large microwaveable bowl. Microwave on high 2 to 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans; spread evenly over crust.
Refrigerate 1 hour or until firm.