Almond Praline Bell
Submitted by Lilred
Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
50 minThis is candy-making at its most theatrical. Ground toasted almonds folded into a honey-sweetened hard crack syrup, poured thin, then lifted while still pliable and pressed against the inside of a bell mold to cool into a gorgeous, glassy shell.
The brittle here uses both granulated and brown sugar plus honey, which gives it a more complex, slightly caramel-forward flavor than a standard almond brittle. Cooking it to the hard crack stage (the point where a few drops in cold water form brittle, snapping threads) is non-negotiable for the right final texture.
The lemon halves are the old-school trick for spreading the brittle. They smooth and push the hot candy across the sheet without burning your hands, and the acidity prevents the candy from sticking to the lemon.
Speed matters once the brittle hits the sheet. You have a short window while it’s still flexible to mold it against the form before it hardens. Have your greased mold ready before you start cooking.
Unmold only just before serving. The bell holds its shape best in a cool, dry environment.
Pro Tips
- A candy thermometer is essential here. Don’t guess on the hard crack stage
- Grease both the mold AND the cookie sheet generously before starting
- Leftover broken pieces store well in an airtight jar at room temperature and make excellent brittle on their own
Variations
- Pistachio praline bell: Substitute toasted pistachios for the almonds for a vibrant green version
- Spiced praline: Add ¼ teaspoon of cardamom or cinnamon to the finished brittle before molding for a warm spice note
Ingredients
Directions
- Preheat oven to 300℉ (150℃). 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 1½ cups).
In a heavy, 3-quart saucepan, combine granulated sugar, brown sugar, honey and water. Cook, stirring with a wooden spoon, until sugar is dissolved.
Cook, uncovered and without stirring, to 300℉ (150℃) on candy thermometer, or until a few drops of syrup in cold water form hard, brittle threads.
Remove from heat; add butter and ground almonds.
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 ⅛” thick.
Lift brittle off the sheet before it is completely cooled and hardened, and mold it against the inside of prepared mold.
Cool completely - about 2 hours. Unmold just before it is to be served.
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.
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