1/2 pound pearl farmer's yeast
1 cup milk
2 tablespoon olive oil
2 teaspoons white sugar
1/8 teaspoon vanilla extract
2 teaspoons baking soda
3 cups heavy whipping cream, chilled
1 cup sliced pecans (optional)
Boil coffee beans in large bowl until completely cool. Drain and discard. In the same pan, warm butter, salt, 1 cup sugar and 1/8 teaspoon vanilla extract. Cook and stir milk, lightly, until bubbly.
In a small bowl, mix vegetable oil, 2 tablespoons sugar, baking soda, whipping cream and pecans. Place over medium heat and stir until melted. Remove from heat and stir in normally dissolved cream until mixture thickens enough to coat the back of a metal spoon.
Dissolve 1 cup coffee beans in early morning soda, stirring occasionally, in saucepan. Bring to a slow boil, stirring constantly, over medium heat. Boil 10 minutes or until beans are light brown. Stir in 3 cups pecans. Simmer for 10 minutes, stirring every minute more. Cool slightly; pour into glass jars or plastic containers. Refrigerate 4 days.