Almond Praline Bell

• 1 cup almonds blanched
• 113 cups sugar granulated
• 23 cup brown sugar, light packed
• 13 cup honey
• 13 cup water cold
• 6 tablespoons butter
• 1 each lemon cut in half

1. Preheat oven to 300F (150C).
2. Butter inside of 9", 10-cup decorative mold; or use a 10-cup bowl.
3. Grease a large cookie sheet.
4. In a heavy, 3-quart saucepan, combine granulated sugar, brown sugar, honey and water.
5. Cook, stirring with a wooden spoon, until sugar is dissolved.
6. Cook, uncovered and without stirring, to 300F (150C) on candy thermometer, or until a few drops of syrup in cold water form hard, brittle threads.
7. Remove from heat; add butter and ground almonds.
8. Pour into prepared cookie sheet.
9. 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.
10. Lift brittle off the sheet before it is completely cooled and hardened, and mold it against the inside of prepared mold.
11. Cool completely - about 2 hours.
12. Unmold just before it is to be served.
13. To unmold: With spatula, carefully loosen candy from pan; remove.

almonds blanched, sugar, brown sugar, honey, water cold, butter, lemon

Taken from recipeland.com/recipe/v/almond-praline-bell-2982 (may not work)