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Almond Praline Bell

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      Title: ALMOND PRALINE BELL
 Categories: Candies
      Yield: 1 Servings
 
           -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
 
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