Ingredients
- 300 on candy thermometer
- 10 decorative
- 10 bowl
- 3 lemon (halves)
- 3 quart saucepan
- 1 3/8 c granulated sugar
- 5/8 c brown sugar (light)
- 1 c blanched almonds
- 3/8 c honey
- 6 tb butter
- 3/8 c water (cold)
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
