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A round brown plate filled with homemade almond joy candy on a bed of white coconut
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Homemade Almond Joy Candy

Prep Time20 minutes
Additional Time15 minutes
Total Time35 minutes
Cuisine: No Bake Dessert
Servings: 20
Calories: 404kcal

Ingredients

  • 1 ½ cups whole almonds
  • 2 cups sweetened shredded coconut
  • 2 cups confectioners sugar sifted
  • 5-6 tablespoons heavy cream
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 cups semi-sweet chocolate chips
  • 2 tablespoons cocoa powder optional
  • 2 cups chopped pecans

Instructions

  • Preheat your oven to 350-degrees.
  • Prepare a baking sheet by covering with aluminum foil or a parchment paper.
  • Spread the whole almonds on half the baking sheet and the shredded coconut on the other half.
  • Toast the nuts and coconut in the oven for 10-12 minutes (stirring occasionally), until lightly toasted, and watching carefully so they don't burn.
  • Remove and cool.
  • Reserve 20 whole almonds and set aside.
  • Chop the remaining almonds into small pieces. Set aside.
  • In a medium-size bowl using a wooden spoon, stir the sifted powdered sugar, and the heavy cream together to form a thick paste. *Note - Start with 5 tablespoons, and if needed, add the 6th tablespoon of heavy cream.
  • Stir in the toasted coconut, vanilla extract, and salt to combine thoroughly.
  • Line another baking sheet with parchment paper.
  • Shape the coconut mixture into 2" logs (roll them first into balls, using approximately 1 tablespoon of the coconut mixture, and then shape them into logs).
  • Top each log with 2 whole almonds each, making sure to press each almond gently yet firmly onto the coconut logs.
  • Place the logs into the freezer for at least 15 minutes (longer is fine too), to harden.
  • In a dry skillet, over medium heat, toast the chopped toasted almonds and pecans. Stirring frequently. **Keep an eye on these as they can burn easily**. Once you can start to smell them, they're done.
  • Place the toasted nuts in a single even layer on a parchment-lined baking sheet.
  • In a medium-size microwave-safe bowl, add the semi-sweet chocolate chips and microwave at 40-50% power at 30-second intervals, stirring between each interval. **NOTE - make sure that no water gets into the chocolate mixture at this point as it will seize and harden the chocolate, making it completely unusable. Stir and continue microwaving, at low temperature, until all the chocolate is completely melted and loose.
  • Remove the coconut candy from the freezer and using a few forks (or BBQ fork), drop the coconut candy in the melted chocolate, turning to completely cover.
  • Allow the excess chocolate to drip off and lay the chocolate coated candy bars on top the chopped nuts on the baking sheet.
  • Allow the candy to dry completely.
  • Use the remaining melted chocolate and a fork to drizzle chocolate over the candy and then sprinkle with a light dusting of the cocoa powder (if desired).

Video

Nutrition

Serving: 1piece | Calories: 404kcal | Carbohydrates: 42g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Cholesterol: 5mg | Sodium: 134mg | Fiber: 5g | Sugar: 34g