3/4 cup shredded sweetened coconut
1/2 cup butter or margarine
1-1/2 cups granulated sugar
3 tablespoons water
1 tablespoon corn syrup
1/2 teaspoon salt
Combine almonds and coconut; spread in thin layer over bottom of buttered 9 x 13-inch pan. In saucepan, melt butter, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft crack stage (290 degrees F.) Remove from heat and pour in thin stream evenly over almonds and coconut. Cool, then break into pieces. Store in air-tight container. Makes approximately 1 pound of candy.
