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Rating: 4.0/5 (34 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 413
% Daily Value**
Total Fat 18g
Saturated Fat 6g
Unsaturated Fat 3g
Cholesterol 23mg
Sodium 72mg
Total Carbohydrate 64g
Dietary Fiber 2g
Sugars 61g
Protein 4g
Vitamin A  5%Vitamin C  8%
Calcium  6%Iron  4%
Potassium  5%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond Praline Bell

Date Added: June 11, 2009
This bell shaped almond candy will dazzle your guests. While the candy melts in their mouths they will be trying to learn how did she do that?


1 cup Blanched Almond
1 1/3 cups Sugar Granulated
2/3 cup Light Brown Sugar packed
1/3 cup Honey
1/3 cup Water cold
6 tablespoons Butter
1 Lemon cut in half
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1. Preheat oven to 300 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 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.

9. Note: Leftover pieces can be kept in a closed jar at room temperature, or wrapped in aluminum foil.

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Dietary Notes:
This recipe is very low-sodium with 72mg per serving

This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, Butter, Almonds, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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