MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Almond Praline Bell
  Categories: Candies
       Yield: 1 servings
  
            -Nancy Speicher DPXX20A
       1 c  Blanched almonds
   1 1/3 c  Granulated sugar
     2/3 c  Light-brown sugar; packed
     1/3 c  Honey
     1/3 c  -cold water
       6 tb Butter
       1    Lemon; cut in half
  
    1. Preheat oven to 300F. 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.
    Note: Leftover pieces can be kept in a closed jar at room
   temperature, or wrapped in aluminum foil.
    From McCalls Cookery No. 13
  
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