Chocolate almond apricot brittle

  • Vegetable oil, for greasing baking sheet
  • 75g flaked almonds, toasted
  • 80g chocolate chips
  • 170g thinly sliced dried apricots
  • 600g sugar
  • 120ml water
1) Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.

2) In a medium saucepan, stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes.

3) When done, carefully pour the caramelised sugar over the nut mixture on the baking sheet. Be careful not to move the baking sheet after the sugar has been poured. The tray will be very hot in the beginning. Let cool for at least 2 hours.

Break the brittle into pieces and place on a serving dish.

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