1 hr 5 mins
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.
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Units: US | Metric
- 1/3 cup Karo syrup
- 1 cup coconut
- 1/2-1 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)
- 1Toast 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.
- 2Bring the Karo to a boil and add the coconut, remove from heat and add extract.
- 3Place in fridge till firm.
- 4Form 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).
- 5Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
- 6Dip 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.
- 7Store in a airtight container.
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Nutritional Facts for Almond Joy Candies
Serving Size: 1 (17 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 79.9
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 4.1 g
- Cholesterol 0.0 mg
- Sodium 7.6 mg
- Total Carbohydrate 8.5 g
- Dietary Fiber 1.3 g
- Sugars 2.8 g
- Protein 0.7 g
The following items or measurements are not included: