Ingredients
1-1/2 teaspoons plus 1/2 cup butter, divided3/4 cup sweetened shredded coconut1-1/2 cups sugar3 tablespoons water1 tablespoon light corn syrup3/4 cup sliced almonds1/2 cup semisweet chocolate chips
Preparation
Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside.
In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool.
In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.
