Almond Praline Bell
Ingredients
120 gr blanched almonds
270 gr granulated sugar
150 gr brown sugar
80 ml honey
80 ml water
85 gr butter
3 lemon
10 decorative
10 bowl
2,800 ml saucepan
300 on candy thermometer
Instructions
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