I clipped this from a magazine a long time ago. It's really good on ice cream or over pound cake. It's fairly easy to make. Just be careful of the hot sugar! NOTE: Cooking time is an estimate (I can't remember!)
In a heavy 10" skillet, melt the sugar slowly over low heat until golden in colour, stirring constantly. Remove from heat.
Dissolve coffee crystals in hot water. Slowly stir into melted sugar. Heat over low heat until the sugar re-dissolves.
Combine cold water and cornstarch. Stir into the sugar mixture. Cook and stir until thick and bubbly. Cook and stir 2 minutes more, then stir in the butter and walnuts. Pour into jars, cover and store in refrigerator. Should be used in 2 weeks time.