Liquid Almond Joy Recipes
ALMOND JOY® COCKTAIL
Liquid Almond Joy® bar with a kick.
Provided by CHERYL BLUE
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 52.3 g, Cholesterol 81.5 mg, Fat 28.6 g, Protein 1.2 g, SaturatedFat 18.9 g, Sodium 44.2 mg, Sugar 49.5 g
ALMOND JOY MARTINI
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass.
ALMOND JOY CANDIES
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.
Provided by startnover
Categories Candy
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
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, Fat 5.3, SaturatedFat 4.1, Sodium 7.6, Carbohydrate 8.5, Fiber 1.3, Sugar 2.9, Protein 0.8
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- Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together. Melt the chocolate in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
- Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner. Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!
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