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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
27%
Saturated Fat 6g
10%
Unsaturated Fat 3g
Cholesterol 23mg
8%
Sodium 72mg
3%
Total Carbohydrate 64g
21%
Dietary Fiber 2g
9%
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?

Ingredients:

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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Directions:

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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