Homemade Almond Joys
User Reviews
4.9
Homemade Almond Joys
Description
The recipe begins by cooking corn syrup, mini marshmallows, and a pinch of salt over medium heat until the marshmallows melt and blend smoothly. After removing from heat, shredded coconut and vanilla extract are stirred in. The mixture is chilled for at least an hour until firm enough to handle.
Once cooled, the coconut mixture is portioned into small log shapes on parchment paper, each topped with a whole roasted almond. The logs are chilled again to firm up, easing chocolate coating.
Melted semi-sweet chocolate is prepared by microwaving in short increments and stirring regularly. Each coconut-almond log is dipped into the melted chocolate, then set on parchment to solidify. The finished treats resemble the classic Almond Joy candy bars with a chewy coconut center, crunchy almond, and smooth chocolate coating.
For Mounds Bars, omit the almonds. The bars store well at room temperature or refrigerated for about a week, and can be frozen up to 3 months in appropriate containers.
Ingredients
- 1 1/3 cups mini marshmallows , or about 13 regular marshmallows
- 1/2 cup light corn syrup
- salt pinch
- 8 ounces coconut sweetened, or unsweetened, shredded
- 1 teaspoon vanilla extract
- 25-30 almonds , whole, roasted (preferred) or regular
- 12 ounces semi-sweet chocolate good quality; or almond bark
Instructions
- In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer.
- Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).
- Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each. Recipe should make about 25 small almond joys.
- Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).
- Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate and lift up with a fork. Tap the fork on the edge of the bowl to allow excess melted chocolate to drip off before placing candy on a lined parchment tray. Allow to set up at room temperature, or refrigerate.
Notes
- Omit almonds to make homemade Mounds Bars instead of Almond Joys.
- Store bars in an airtight container at room temperature or in the fridge for up to 1 week, depending on climate.
- Freeze bars in freezer-safe containers for up to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 32mg | 1% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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