Almond Praline Bell

Ingredients

1 c blanched almonds
1 3/8 c granulated sugar
5/8 c brown sugar
3/8 c honey
3/8 c water
6 tb butter
3 lemon
10 decorative
10 bowl
3 quart 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