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