Chocolate Almond Apricot Brittle

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Candy/Halloween

Rated: 3 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: 2 hr 0 min
Cook: 30 min
Total:: 2 hr 40 min

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Ingredients

Vegetable oil, for greasing cookie sheet
1/2 cup slivered almonds, toasted
1/2 cup chocolate chips
1 cup thinly sliced dried apricots
3 cups sugar
1/2 cup water

Directions

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.

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. Carefully pour the caramelized sugar over the nut mixture on the

cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet 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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Comments & Reviews

recipe Chocolate Almond Apricot Brittle
beatriz porterville, CA 12-22-2009
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Hit and Miss
Rated: 3 stars out of 5

I 1st tried this on a much smaller scale (about 1/4 the amount of the ingredients) and it worked beautifully. I just tried... it again with the full amount, and it failed miserably. I'm not sure, but I think I stopped stirring too soon (before the sugar completely dissolved) and that is why the sugar crystallized and it never browned. I'll have to try again, and just keep stirring for longer...Read more
recipe Chocolate Almond Apricot Brittle
Ann Mercer Island, WA 12-07-2009
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"Not Worth the time" - Please remove from Web Site
Rated: 1 stars out of 5

The Brittle did NOT set up or turn "golden brown" as described. It was a waste of ingredients. Ann Seattle
recipe Chocolate Almond Apricot Brittle
Larue Clarksburg, PA 11-11-2009
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Chocolate Almond Apricot Brittle
Rated: 1 stars out of 5

I too made this recipe twice and it was a flop. The sugar crystalized, I think the recipe needs adjusted
recipe Chocolate Almond Apricot Brittle
Scott Las Vegas, NV 11-11-2009
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Better Than I Expected
Rated: 4 stars out of 5

I wasn't expecting much, but I think the apricot, chocolate, almond concoction really worked. On advice from other reviewers,... I used 1 1/2 cups of water, but this still didn't seem right as the syrup was not as thick as Giada had made it look. I didn't give it 5 stars, because the recipe is wrong. I can't be sure about the water, but the brittle takes at least 3 hours to harden. Also, the syrup didn't brown, even after 25 minutes. Still good tasting, but it requires a few revisions to the recipe.Read more
recipe Chocolate Almond Apricot Brittle
Jessy seattle, WA 11-08-2009
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Not worth the effort
Rated: 1 stars out of 5

Was really excited to try this recipe and made it for a birthday party. None of my friends liked it, it sat on the table... untouched all night long. This recipe was easy to make it just takes a long time and is completely not worth the effort. Read more
recipe Chocolate Almond Apricot Brittle
JoAnn Tampa, FL 11-02-2009
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Just OK
Rated: 3 stars out of 5

I had no problems making this recipe except the chips became very soft and gooey to the touch. So instead of waiting two... hours for the brittle to harden, I waited twice as long before breaking it into pieces so the chips wouldn't smear. I agree with the previous comment about the brittle being very sweet and not very special. Disappointed that this brittle didn't burst with flavor. The apricots were tastier straight from the bag! I won't make this one again.Read more