** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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