Cook corn syrup, sugar, salt and butter to 230°. Add 2 teaspoons vanilla and coconut. Stir fast until mixed and pour into buttered 9 by 13-inch buttered pan. *Options: May add some almond flavoring and reduce the vanilla. Chill and cut into squares, dip or eat plain. Sprinkle with chopped almonds and pour thin layer of caramel over the nuts.