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Butter Almond Crunch

Source of Recipe

"Nana" to Bubbe & Alex

3/4 C. sliced almonds
3/4 C. shredded sweetened coconut
1/2 C. butter or margarine
1 1/2 C. granulated sugar
3 T. water
1 T. light corn syrup
1/2 tsp. salt

Combine almonds and coconut; spread in thin layer over bottom of
buttered 9 X 13 pan. In saucepan, melt butter or margarine, 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 approx. 1 lb. of candy.