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Recipe Name: Almond Praline Bell Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 1

Nancy Speicher DPXX20A
1 Cup(s) Blanched almonds
1 1/3 Cup(s) Granulated Sugar
2/3 Cup(s) Light-brown sugar, packed
1/3 Cup(s) Honey
1/3 Cup(s) Cold water
6 Tablespoon(s) Butter
1 Lemon, cut in half
Preheat oven to 300F. 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 300F 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. From McCalls Cookery No. 13 From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2821
Calories From Fat: 1210
Total Fat: 141.1g
Cholesterol: 183.2mg
Sodium: 23.7mg
Potassium: 1128.8mg
Carbohydrates: 393.1g
Fiber: 15.4g
Sugar: 367.3g
Protein: 30.3g

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