Almond Praline Bell Recipe

• 1 c. Blanched almonds
• 1 1/3 c. Granulated sugar
• 2/3 c. Light-brown sugar, packed
• 1/3 c. Honey
• 1/3 c. cool water
• 6 Tbsp. Butter
• 1 x Lemon, cut in half

1. Preheat oven to 300F.
2. Butter inside of 9", 10-c. decorative mold; or possibly use a 10-c. bowl.
3. Grease a large cookie sheet.
4. On another cookie sheet, toast almonds till golden - about 20 min.
5. In blender or possibly food processor, grind almonds (makes 1 1/2 c.).
6. In a heavy, 3-qt saucepan, combine granulated sugar, brown sugar, honey and water.
7. Cook, stirring with a wooden spoon, till sugar is dissolved.
8. Cook, uncovered and without stirring, to 300F on candy thermometer, or possibly till a few drops of syrup in cool water form hard, brittle threads.
9. Remove from heat; add in butter and grnd almonds.
10. Pour into prepared cookie sheet.
11. Using the 2 lemon halves and working quickly, smooth out and push from the center to the edge of the cookie sheet till the brittle is 1/8" thick.
12. Lift brittle off the sheet before it is completely cooled and hardened, and mold it against the inside of prepared mold.
13. Cold completely - about 2 hrs.
14. Unmold just before it is to be served.
15. To unmold: With spatula, carefully loosen candy from pan; remove.
16. Makes1 large bell.
17. Note: Leftover pcs can be kept in a closed jar at room temperature, or possibly wrapped in aluminum foil.

almonds, sugar, lightbrown sugar, honey, water, butter, lemon

Taken from cookeatshare.com/recipes/almond-praline-bell-63957 (may not work)