Almond Praline Bell Recipe
 |
|
Ingredients : Almond Praline Bell Recipe
- Nancy Speicher DPXX20A
1 cup Blanched almonds
1 1/3 cups Granulated sugar
2/3 cup Light-brown sugar, packed
1/3 cup Honey
1/3 cup - cold water
6 tbsp Butter
1 Lemon, cut in half
1. 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
Converted by MC_Buster.
If you liked this Almond Praline Bell Recipe, you may be interested the following related recipes:
Nut Recipes
Related Sites:
No results found.