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1 servings
suggest servings
| 1 | cup | almonds | blanched |
| 1 1/3 | cups | sugar | granulated |
| 2/3 | cup | brown sugar, light | packed |
| 1/3 | cup | honey | |
| 1/3 | cup | water | cold |
| 6 | tablespoons | butter | |
| 1 | each | lemon | cut in half |
1. Preheat oven to 300 degrees F. 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 300 degrees F 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.
| % Daily Value* | |
| Total Fat 68.0g | 105% |
| Saturated Fat 43.0g | 216% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 492mg | 20% |
| Total Carbohydrate 364.0g | 121% |
| Dietary Fiber 0.0g | 2% |
| Sugars 360.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 42% | Vitamin C | 37% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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