Combine almonds and coconut. Spread in thin layer over bottom of buttered 13 X 9 inch pan.
In sauce pan, 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 a thin stream evenly over almonds and coconut.
Cool, then break into pieces. Store in an air-tight container.
Source: From Ralph's Market flour sack. 9-2011
By Great Granny Vi from Moorpark, CA
Related: 
Almond Crunch
By
10/25/2011
Sounds great, gonna try it too! I love almonds, hubby doesn't like coconut, may have to leave it out. :)
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