Homemade Almond Joys Tastes Better From Scratch

Check out more candy recipes! Try these Oreo Balls, Rocky Road, Caramel Popcorn, or Chocolate Covered Marshmallows! It’s no secret that I have a thing for homemade candy, especially this Almond Joy recipe that is so quick and easy to make, and tastes way better than store-bought.

Almond Joy Ingredients:

Coconut Marshmallows Corn Syrup Almonds Vanilla Chocolate

How to Make Almond Joys:

Melt Marshmallows: In a medium saucepan add corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer. Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance). Shape Almond Joys: Line a baking sheet with parchment paper. Remove coconut mixture from the fridge then scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each. Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with). Dip in Chocolate: Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate then return to parchment lined tray. Refrigerate almond joy chocolates until set.

Storing and Freezing Instructions:

To Store: You can store homemade almond joys at room temperature or in the fridge (depending on your climate), in an airtight container for 1 week. To Freeze: Place in a freezer-safe container in the freezer for up to 3 months.