Butter Almond Crunch Candy

Ingredients

• 1 1/2 teaspons, plus 1/2 cup butter, divided
• 3/4 cup flaked coconut
• 1 1/2 cups sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 3/4 cups sliced and slivered almonds
• 1/2 cup semisweet chocolate chips

Directions

1. Line a 13-in. x 9-in. pan with foil *or if you want individual rounds, you can use a muffin tin which you line and great each cup with foil and butter.
2. Grease the foil with 1-1/2 teaspoons butter.
3. Spread coconut evenly into prepared pan or muffin tin; set aside.
4. In a heavy saucepan, combine the sugar, water and corn syrup.
5. Bring to a boil over medium heat, stirring occasionally.
6. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage).
7. Remove from the heat. Stir in almonds. Pour over coconut. Cool.
8. In a pot on the stovetop, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm.
9. Remove from foil and break into pieces or if in muffin cups, remove the foil. Store in airtight containers.
10. Yield: About 1-1/4 pounds.
11. Note: It is recommeded that you test your candy thermometer before each use by bring water to a oil. The thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.