Line an 8x8x2 inch baking pan with foil, extending foil over edges of pan. Butter the foil, set pan aside. Butter the sides of a heavy 2 quart saucepan. In the saucepan combine the sugar, brown sugar, cream, milk, and coffee crystals. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium low heat, stirring frequently, till thermometer registers 236 degrees, soft ball stage. Mixture should boil at a moderate steady rate over the entire surface. Reaching soft ball stage should take 15-20 minutes. Remove saucepan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring to lukewarm(110degrees). This should take about 50 minutes. Remove candy thermometer from saucepan. Beat vigorously with wooden spoon till penuche is just beginning to thicken, add almond brickle pieces, if desired. Continue beating till penuche becomes very thick and just starts to lose its gloss. This should take about 10 minutes total. Quickly turn the penuche into the prepared pan. While penuche is warm, score it into 1 inch squares. When candy is firm, use the foil to lift it out of the pan, cut the candy into squares. Store tightly covered. Makes 64 pieces.