Almond Praline Bell
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
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). In a heavy, 3-quart saucepan, combine granulated sugar, brown sugar, honey and water. Cook, stirring with a wooden spoon, until sugar is dissolved. Cook, uncovered and without stirring, to 300F on candy thermometer, or until a few drops of syrup in cold water form hard, brittle threads. Remove from heat; add butter and ground 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 until 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. Cool completely – about 2 hours. Unmold just before it is to be served. 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.
2 c (1 pound) butter
2 c Sugar
1/2 c Whole almonds
1 lg Package chocolate chips
1/2 c Walnuts ground in a blender
Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it’s ready to eat.
1 c Pecans, chopped (we use chopped almonds on some batches)
3/4 c Brown sugar (packed)
1/2 c Butter or margarine (butter makes it richer)
1/2 pk (6 oz size) semisweet chocolate chips. (1/2 cup)
Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already.
Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm.
Now for the changes we use.
When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop.
9 oz Milk chocolate, broken into pieces
6 oz Slivered almonds, toasted
Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place.
Makes about 25.
2/3 c Almond paste, room temperature
2 tb Coffee liqueur
1 ts Instant coffee powder (not granules)
72 Walnut halves
8 oz Semisweet chocolate, melted
1. Mix the almond paste, coffee liqueur and coffee powder until smooth.
2. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts.
3. Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration.