Coffee Pecan Marshmallows

Line an 8" square pan with no-stick foil (allowing edges to hang over) and grease with butter. Set aside.

In a large metal bowl, sprinkle gelatin over 1/2 cup cold water; set aside.

In large heavy saucepan combine sugar, corn syrup, coffee granules and remaining 3/4 cup cold water. Bring to a boil, stirring occasionally.

Cook without stirring to 250^ (hard ball stage). Remove from heat. Gradually add mixture to gelatin mixture. Beat with whisk attachment on electric mixer on high speed until thick and volume has doubled (about 10 minutes). Be careful, however, with the hot sugar mixture so that you don't get burned in case of splashing!

Spread into prepared pan. Cover and cool at room temperature for 6 hours or overnight.

Sprinkle cutting board with finely ground pecans. Lift marshmallows from pan and cut with a pizza cutter sprayed with non-stick spray. Roll marshmallows in ground pecans. Store in an air-tight container.

Yield: Approximately 1 1/2 lbs.