In a saucepan combine brown sugar, sour cream and instant coffee powder. Cook on low-medium heat and stir for about 15-20 minutes until mixture reaches 235 degrees F (soft ball stage). The mixture will the thick.

Remove from heat. Add vanilla and walnuts. Gently stir until all the nuts are coated.

Spray a large shallow pan or dish with coconut oil. Pour mixture into this pan.

With two forks, separate the nuts.

Cool and store in an air tight container.