In a heavy 2-quart saucepan, combine sugar, corn syrup, water, instant coffee, butter and salt.

Place saucepan over medium-high heat. Begin to cook the mixture until butter is melted. Continue to cook to 250°F as measured on a candy thermometer, about 15 minutes.

Add ground espresso beans. Continue to cook to 280°F, about 7 - 9 minutes.

Remove saucepan from the heat and immediately add hazelnuts. Stir.

Add baking soda and stir. Be careful, the mixture will foam up. Pour the hot mixture onto a heavily buttered baking sheet or silicone pad.

Set aside to cool completely.

Break into pieces when cool.