Thursday, September 16, 2010

Almond Joys

I really felt like an Almond Joy yesterday, and it was way too hot to make a special trip all the way to the store, so I looked up my Mom's recipe and I happened to have just enough coconut I still had some Ghiradelli dipping chocolate left from Valentine's Day (it lasts forever) and some almonds in the freezer - yippee! I've seen lots of different recipes for homemade Almond Joys, but none are like this one from my Mom. Delicious!

*Some notes: You might need to reduce the temperature based on your elevation (reduce 1 degree for every 500 feet above sea level). I've never had much success making candy in a non-stick pan - try to use a heavy, straight-sided pan. Once you mix the sugars and water, leave it alone and don't stir until you add the other ingredients. For best flavor, toast almonds at 400 for about 5 minutes, turn them over and toast another 5 minutes. Remember you'll be dipping in chocolate, so try not to make the coconut balls too big - mine were probably about a scant Tbsp. each.

*Wait til the mixture cools a little before trying to roll, it will help. Don't be concerned if it completely falls apart and looks like a disaster - this is normal. Just roll quickly in-between your palms and it should come together.

- Mom Pulsipher

1 1/3 cups Karo
1 cup sugar
1/2 cup water

Mix and cook to 240 degrees. Take off heat.

2 Tbsp. flour

Then add:
1 tsp. vanilla
1 tsp. almond extract

Add enough coconut to shape and hold ( 1 1/2 - 2 large pkgs.). Shape around almonds, freeze and dip in chocolate. Coconut works into syrup better if you use a silver-stone pan.

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