Coconut-and-Almond Candy

Coconut-and-Almond Candy
Coconut-and-Almond Candy
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home. History: The Almond Joy was invented in 1946 by the Peter Paul Candy Manufacturing Company in Connecticut. The Mounds bar was the original version of the candy, premiering in 1921. Peter Paul used the unusual strategy of creating two very similar candies and advertising them as competing versions, encouraging consumers to pick a favorite. This tactic worked: Almond Joy and Mounds became two of the best-selling candies in the 1920s. Serving Suggestions: Trick-or-treaters will be delighted to find these candies in the Halloween candy bag. Wrap them in foil or place them in candy cups. Candy-Making Notes: You can eliminate the almonds and cover the coconut centers with dark chocolate. Better yet, make both versions and give your guests a pleasant dilemna of which to choose.
  • Preparing Time: -
  • Total Time: -
  • Served Person: candies
Candy Chocolate Dessert Christmas Kid-Friendly Halloween Coconut Almond Candy Thermometer Double Boiler Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 14 ounces sweetened flaked coconut
  • Carbohydrate 46 g(15%)
  • Cholesterol 5 mg(2%)
  • Fat 15 g(24%)
  • Fiber 4 g(15%)
  • Protein 3 g(7%)
  • Saturated Fat 10 g(51%)
  • Sodium 91 mg(4%)
  • Calories 316

Preparation 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray. 2. Combine condensed milk, vanilla extract, and salt in a bowl. 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated. 4. Add coconut and stir until combined. 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour. 6. Using a sharp chef's knife, cut the candy into small rectangles. 7. Line a baking sheet with parchment or wax paper. 8. Melt and temper the chocolate, or simply melt the coating chocolate. 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet. 10. Refrigerate candy for 30 minutes or until the chocolate has set. Storage:Store in an airtight container in a cool, dry place for up to 1 week. Reprinted with permission from Field Guide to Candy by Anita Chu, © 2009 Quirk Books.

Preparation 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray. 2. Combine condensed milk, vanilla extract, and salt in a bowl. 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated. 4. Add coconut and stir until combined. 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour. 6. Using a sharp chef's knife, cut the candy into small rectangles. 7. Line a baking sheet with parchment or wax paper. 8. Melt and temper the chocolate, or simply melt the coating chocolate. 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet. 10. Refrigerate candy for 30 minutes or until the chocolate has set. Storage:Store in an airtight container in a cool, dry place for up to 1 week. Reprinted with permission from Field Guide to Candy by Anita Chu, © 2009 Quirk Books.

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