Almond Joy Candies

READY IN: 1hr 5mins
Recipe by startnover

This is a very simple recipe that tastes so good you'll want to hide them! I have made candy to sell at Christmas time off and on for the past 12 years and these are a must have! This is a very small batch and I am guessing the # you'll get because you can make them like a snack size almond joy or a half bar with 2 almonds, so the size is as you wish. I have made this times 4 the amount with out any problem . They keep very well in an airtight container in a cool place for 1 month.

Top Review by ChocolateMousse

This was good. I did it the easy way though...I made them into bars. I lined a loaf pan with waxed paper, poured in half of the chocolate, layered in the coconut and almonds and covered it with the rest of the chocolate. I didn't even wait for any of it to harden...though I had to be very gentle when assembling this. BUT it worked. Just had to cut them apart and enjoy! Thanks for the great recipe!

Ingredients Nutrition

  • 13 cup Karo syrup
  • 1 cup coconut
  • 12-1 teaspoon almond extract (depends on how strong an almond flavor you wish)
  • 12 almonds
  • 5 ounces chocolate bark (you may need more to coat properly)


  1. Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
  2. Bring the Karo to a boil and add the coconut, remove from heat and add extract.
  3. Place in fridge till firm.
  4. Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
  5. Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
  6. Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
  7. Store in a airtight container.

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