Almond Praline Bell
.
Yield
12 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
blanched |
*
|
| 1 ⅓ | cups |
sugar
granulated |
|
| ⅔ | cup |
brown sugar, light
packed |
*
|
| ⅓ | cup |
honey
|
|
| ⅓ | cup |
water
cold |
|
| 6 | tablespoons |
butter
|
|
| 1 | each |
lemon
cut in half |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
blanched |
*
|
| 315 | ml |
sugar
granulated |
|
| 158 | ml |
brown sugar, light
packed |
*
|
| 79 | ml |
honey
|
|
| 79 | ml |
water
cold |
|
| 9E+1 | ml |
butter
|
|
| 1 | each |
lemon
cut in half |
|
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 1/8" 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.
