Recipe Remix: Almond Joys

August 19, 2010

5 Ingredient Almond Joys

Growing up, my grandmother was lovingly known for, among many other things, her candy bar stash. After dinner my brothers and I could always count on our pick of the loot, which usually included an assortment of full size Kit-Kats, Three Musketeers, Chunky Bars, Mr. Goodbars, Raisinettes and Almond Joys. I think we were always a little awed by the fact that one person could have such an assortment of candy at any given time. We were probably also stunned by her ability to resist consuming it all in one day. I mean, hello! there’s like 20 candy bars in there! But to be honest, I don’t remember Grandma eating a candy bar. I don’t think it was really her thing, and I can say with a fair amount of certainty that she got much more pleasure out of giving them away.

For a while I wanted nothing to do with nuts or any other distraction crowding my chocolate, so Three Musketeers was my go-to for a long time. Then I matured and, you know, realized nuts were pretty much made to be mixed with chocolate, so Chunky Bars became my pick of choice (they inspired this recipe, posted back in January), followed by Raisinettes. Then I warmed up to Almond Joys. There was something so enticing about that creamy coconut filling topped with a crunchy almond, covered in silky smooth milk chocolate. The combination of coconut and chocolate has since been a favorite, and I wondered for a long time about how difficult it would be to recreate that candy. After glancing at the back of an Almond Joy wrapper and scanning the hefty list of ingredients, many of which I wasn’t too fond, it became my mission. And so I came up with what I consider to be a “healthier” version containing a mere five ingredients. Partially hydrogenated vegetable oil, caramel color and sodium metabisulfite need not apply.

Almond Joys

  • ¾ cup dry unsweetened flaked coconut
  • ¾ cup sweetened flaked coconut
  • 3 T light corn syrup*
  • Whole unsalted roasted almonds (about 12)
  • 6 oz bittersweet (60% cocoa) chocolate, coarsely chopped

In a medium bowl, combine unsweetened and sweetened coconut. Stir in light corn syrup and mix to combine (tip: use your hands to ensure even mixing). If mixture appears dry (or has trouble sticking together) add additional corn syrup, 1 tsp at a time. Shape coconut mixture into 1-inch balls, then flatten to form ½ inch x 1 ½ inch logs. Transfer to a parchment or waxed paper lined tray. Top each log with one whole almond, pressing gently into the center to adhere. Loosely cover tray with foil and freeze logs for 20-30 minutes.

In the meantime, melt chocolate over a double boiler. Using two spoons, carefully dip each log in the melted chocolate, being sure to cover completely. Transfer to a parchment paper lined tray. Once all logs have been covered, transfer tray to refrigerator. Allow the candies to chill at least 30 minutes (or until chocolate hardens). Transfer candies to an airtight container and store in the refrigerator for up to 1 week (if they last that long).

Makes 1 dozen.

*NOT the same as high fructose corn syrup, a modified corn syrup used in commercial food products.

11 Comments
  1. The Blue-Eyed Bakers

    August 19, 2010 at 8:16 am


    Yay! We LOVE Almond Joys and are thrilled you made a better for us version…! These look completely delicious…off to buy some coconut!

  2. allison [a for aubergine]

    August 19, 2010 at 9:23 am


    Heeey! How did you know that Almond Joy is one of my favorite candy bars?! :)

  3. Dan

    August 19, 2010 at 1:07 pm


    Holy Cow! Can you save me one?! haha… I’m sure they are 10x better than the commercial ones.

  4. Ellen

    August 19, 2010 at 4:18 pm


    This recipe came at the perfect time! I am taking an online blogging course and I am doing an assignment that is focused entirely on almonds– I was looking for a recipe that included almonds, and then I stumbled upon this! Mind if I feature the link to your recipe on my blog?

  5. Sara

    August 20, 2010 at 10:31 pm


    quite impressive! I want one!

  6. Stephanie

    August 22, 2010 at 9:46 pm


    I think I’ll be trying these out while eating the whole batch of coconut with a spoon.

  7. Tracy

    August 23, 2010 at 2:39 pm


    Coconut and chocolate. Love the ease of this recipe.

  8. molly

    September 15, 2010 at 9:14 pm


    no WAY.

    All my life, I’ve longed for an Almond Joy / Mounds Bar mash-up: the almond in one + the dark chocolate in another. But heck, here I could have the best of both! Or, better yet, make those almonds salted and get my salty-sweet fix fixed, while I’m at it. Never even dawned on me to DIY candy bars. Silly, silly me!

    Hope you’re enjoying this stunning weather,

    Cheers,
    Molly

  9. Michelle

    September 22, 2010 at 10:44 pm


    Those look YUMMY!! Looks easy, too. I’ve always loved Mounds and Almond Joys but not the Other Stuff ™ that goes in them. I will definitely have to try this.

  10. Angela

    September 24, 2010 at 4:44 pm


    OMG- I LOVE Almond Joys! I am definitely going to have to try this one :)

Trackbacks
  1. Find pleasure in an almond joy « Journ-EL

Leave a Comment

Previously

Email Updates


  •