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Ingredientes
- 1 c. Blanched almonds
- 1 1/3 c. Granulated sugar
- 2/3 c. Light-brown sugar, packed
- 1/3 c. Honey
- 1/3 c. cool water
- 6 Tbsp. Butter
- 1 x Lemon, cut in half
Direcciones
- Preheat oven to 300F. Butter inside of 9", 10-c. decorative mold; or possibly use a 10-c. bowl. Grease a large cookie sheet. On another cookie sheet, toast almonds till golden - about 20 min. In blender or possibly food processor, grind almonds (makes 1 1/2 c.).
- In a heavy, 3-qt saucepan, combine granulated sugar, brown sugar, honey and water. Cook, stirring with a wooden spoon, till sugar is dissolved.
- Cook, uncovered and without stirring, to 300F on candy thermometer, or possibly till a few drops of syrup in cool water form hard, brittle threads.
- Remove from heat; add in butter and grnd almonds.
- 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 till the brittle is 1/8" thick.
- Lift brittle off the sheet before it is completely cooled and hardened, and mold it against the inside of prepared mold.
- Cold completely - about 2 hrs. Unmold just before it is to be served.
- To unmold: With spatula, carefully loosen candy from pan; remove.
- Makes1 large bell.
- Note: Leftover pcs can be kept in a closed jar at room temperature, or possibly wrapped in aluminum foil.
