Instructions: Preheat oven to 350F. Place the espresso beans on a baking sheet and toast them for 8 to 10 minutes. Let cool, then crack them by placing them in a plastic bag and hitting them with a mallet. Cover 10x15-inch jelly roll pan in aluminum foil and lightly oil the foil. Spread the cracked espresso beans evenly over the foil.

In a medium-sized, heavy saucepan, combine sugar, syrup and water and bring the mixture to a boil, stirring until the sugar dissolves. Continue to boil until the liquid becomes amber in color. Remove from heat, stir in butter, and pour the mixture evenly over the beans. Spread the mixture evenly while still warm. Let cool, then break into irregular pieces. Store in tightly sealed tin.

Makes about 1 pound of candy.

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