3/4 c. sliced almonds
3/4 c. shredded sweet coconut
1/2 c. butter
1 1/2 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
1/2 tsp. salt

Combine almonds and coconut; spread in thin layers over bottom of buttered 13 x 9-inch pan. In saucepan, melt butter, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft-crack stage (290°F). Remove from heat and pour in thin stream evenly over almonds and coconut. Cool, then break into pieces. Store in airtight container.

Makes about 1 pound of candy.