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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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. Ingredients:
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) |
Directions:
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.
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