BUTTER ALMOND CRUNCH

1/2 cup butter
3/4 cup flaked coconut
1 1/2 cups sugar
3 T. water
1 T. light corn syrup
3/4 cup sliced almonds
1/2 cup semi sweet chocolate chips

1. LINE A 13X9 PAN WITH FOIL. GREASE THE FOIL WITH PAM SPRAY. SPREAD COCONUT EVENLY INTO PAN.
2. IN A SAUCEPAN, COMBINE SUGAR, WATER AND CORN SYRUP. BRING TO A BOIL OVER MEDIUM HEAT, STIRRING OCCASIONALLY. ADD BUTTER; STIR UNTIL BUTTER IS MELTED. CONTINUE COOKING, WITHOUT STIRRING UNTIL A CANDY THERMOMETER READS 300 (HARD CRACK STAGE) REMOVE FROM HEAT AND STIR IN ALMONDS. POUR OVER COCONUT. COOL.
3. MELT CHOCOLATE IN MICROWAVE AND DRIZZLE OVER CANDY. COOL UNTIL FIRM. REMOVE FROM FOIL AND BREAK INTO PIECES. STORE IN AIRTIGHT CONTAINER.