STREAMING NOW: Simply Nigella

Almond Joy Candies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 5mins

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a