Almond Praline Bell

Title:
Almond Praline Bell

Yield:
1 Servings

Categories:
Candies




Ingredients:





          -Nancy Speicher DPXX20A


     1 c  Blanched almonds


 1 1/3 c  Granulated sugar


   2/3 c  Light-brown sugar; packed


   1/3 c  Honey


   1/3 c  -cold water


     6 tb Butter


     1    Lemon; cut in half






  1. Preheat oven to 300F. Butter inside of 9", 10-cup decorative mold; or


 use a 10-cup bowl. Grease a large cookie sheet. On another cookie sheet,


 toast almonds until golden brown - about 20 minutes. In blender or food


 processor, grind almonds (makes 1 1/2 cups).


  2. In a heavy, 3-quart saucepan, combine granulated sugar, brown sugar,


 honey and water. Cook, stirring with a wooden spoon, until sugar is


 dissolved.


  3. Cook, uncovered and without stirring, to 300F on candy thermometer, or


 until a few drops of syrup in cold water form hard, brittle threads.


  4. Remove from heat; add butter and ground almonds.


  5. Pour into prepared cookie sheet. Using the 2 lemon halves and working


 quickly, smooth out and push from the center to the edge of the cookie


 sheet until the brittle is 1/8" thick.


  6. Lift brittle off the sheet before it is completely cooled and hardened,


 and mold it against the inside of prepared mold.


  7. Cool completely - about 2 hours. Unmold just before it is to be served.


  8. To unmold: With spatula, carefully loosen candy from pan; remove. Makes


       1    large bell.


  Note: Leftover pieces can be kept in a closed jar at room temperature, or


 wrapped in aluminum foil.


  From McCalls Cookery No. 13


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini