Ingredients
1 tablespoon butter3 cups sweetened shredded coconut, divided1-1/2 cups coarsely chopped salted roasted almonds, divided3 cups sugar1 can (13.66 ounces) coconut milk1-1/2 cups light corn syrup3/4 cup butter, cubed1/3 cup heavy whipping cream3 teaspoons vanilla extract1 teaspoon ground ginger1/2 teaspoon salt
Preparation
Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside.
In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238°(soft-ball stage), about 40 minutes.
Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer.
Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
