Ingredients for Almond Joy Candies
- 1 cup light corn syrup
- 2 cups sweetened shredded coconut
- 1 teaspoon almond extract
- 1/2 cup whole almonds
- 8 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
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How to Make Almond Joy Candies
- Preheat oven to 400°F (200°C). Toast 1/2 cup whole almonds on a baking sheet for 5-7 minutes, or until fragrant and lightly browned. Let cool completely.
- In a medium saucepan, bring 1 cup light corn syrup (Karo) to a rolling boil over medium-high heat.
- Remove from heat and stir in 2 cups sweetened shredded coconut and 1 teaspoon vanilla extract. Mix well.
- Pour mixture into a lightly greased 8x8 inch baking dish. Refrigerate for at least 2 hours, or until completely firm.
- Once firm, roll the coconut mixture into 12 small balls or 6 larger ovals. Press 1 almond into each small ball or 2 almonds into each oval. Refrigerate for 30 minutes.
- Melt 8 ounces semi-sweet chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth and melted. Be careful not to overheat.
- Dip each candy into the melted chocolate, ensuring the entire surface is coated. No coconut should be showing.
- Place the coated candies on wax paper-lined baking sheet. Refrigerate for at least 30 minutes, or until the chocolate is set.
- Store in an airtight container in a cool, dry place for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
20g
Carbs
2g