3/4 cup sliced almonds
3/4 cup shredded sweetened coconut
1/2 cup butter or margarine
1-1/2 cups granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon salt

Combine almonds and coconut; spread in thin layer over bottom of buttered 13 x 9" pan. In saucepan, melt butter or margarine, then blend in remaining ingredients. Cook, without stirring, until mixture reaches soft crack stage (290 deg 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.