1 cup blanched almonds
1 1/3 cup granulated sugar
2/3 cup light-brown sugar, packed
1/3 cup honey cold water
6 tbsp butter
1 lemon, cut in half
Directions
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
Servings: 1 servings
Almond Praline Bell Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
We are able to follow the history of meal recipes way back into the far past, at least as far back as the Egyptians, and possibly even further. However, these, old cookbooks were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main course and dessert, something we still use today. He also recounts how the Romans made use of a wide range of herbs and spices, including some that we all recognise for example bay, mint and dill. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new culinary ideas was responsible for a torrent in recipe publications, most of which are kept safe in private cookery archives. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Almond Praline Bell recipe.
