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Almond Praline Bell

 

.
20

Yield

12

servings

Prep

10

min

Cook

40

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup almonds
blanched
*
1 ⅓ cups sugar
granulated
cup brown sugar, light
packed
*
cup honey
cup water
cold
6 tablespoons butter
1 each lemon
cut in half

Directions

  1. 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).

  1. In a heavy, 3-quart saucepan, combine granulated sugar, brown sugar, honey and water. Cook, stirring with a wooden spoon, until sugar is dissolved.

  2. 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.

  3. Remove from heat; add butter and ground almonds.

  4. 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.

  5. Lift brittle off the sheet before it is completely cooled and hardened, and mold it against the inside of prepared mold.

  6. Cool completely - about 2 hours. Unmold just before it is to be served.

  7. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 16531% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 41mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 3%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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