ALMOND JOY CANDY RECIPES

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ALMOND JOY CANDIES RECIPE - FOOD.COM



Almond Joy Candies Recipe - Food.com image

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.

Total Time 1 hours 5 minutes

Prep Time 1 hours

Cook Time 5 minutes

Yield 12 serving(s)

Number Of Ingredients 5

1/3 cup Karo syrup
1 cup coconut
1/2-1 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)

Steps:

  • 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.
  • Bring the Karo to a boil and add the coconut, remove from heat and add extract.
  • Place in fridge till firm.
  • 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).
  • Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
  • 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.
  • Store in a airtight container.

Nutrition Facts : Calories 80, FatContent 5.3, SaturatedFatContent 4.1, CholesterolContent 0, SodiumContent 7.6, CarbohydrateContent 8.5, FiberContent 1.3, SugarContent 2.9, ProteinContent 0.8

TOP SECRET RECIPES | BROWN AND HALEY ALMOND ROCA



Top Secret Recipes | Brown and Haley Almond Roca image

Founded in 1914 by Harry Brown and J.C. Haley in Tacoma, Washington, the Brown and Haley Candy Company is one of the oldest confectioners in the country. In 1923 the company hit the jackpot when Harry Brown and the former cook from what would eventually become the Mars candy company, created a chocolate-coated butter toffee candy, sprinkled with California almonds. They took the sweet to Tacoma's head librarian, and she named it Almond Roca—roca means "rock" in Spanish. In 1927 the two men decided to wrap the little candies in imported gold foil and pack them into the now-familiar pink cans to extend their shelf life threefold. In fact, because of the way the candy was packaged, it was carried by troops in World War II, the Korean War, the Vietnam War, and the Gulf War. The Brown and Haley candy company is still housed in the former shoe factory that it has occupied since 1919. Almond Roca is so popular today that it can be found in sixty-four countries and is a market leader in Hong Kong, Singapore, Korea, Taiwan, the Philippines, and Japan. The company sells more than 5 million pounds of Almond Roca each year and is the United States leading exporter of packaged confections.  Click here for more of my copycat recipes of famous candy. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 25 minutes0S

Cook Time 25 minutes0S

Number Of Ingredients 6

Nutrition Facts : Calories 157 calories

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