Photo: Chocolate Almond Apricot Brittle Recipe
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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By mavido79
Beech Grove, IN
on December 13, 2011
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I've made this successfully several times now and it has gone well where ever I've taken it. However, I only gave it two stars because the recipe as written is incorrect and incomplete. First you need 1 1/2 cups of water, as other reviewers have stated. Second you need time and patience. I use a 3 quart, heavy-bottomed, stainless steel pot and it takes at least 30 minutes to get past the 220 degree stage. Then another 5-10 minutes to bring it up to temp. I pull it as soon as the thermometer hits the hard crack stage (roughly 312 degrees.
I also refrigerate the chocolate chips ahead of time so they're less prone to melting and still let this set up over night. Two hours to let this harden isn't sufficient in my opinion. Again, this is not a candy to make if you're short on time.
By kcfikes_13064237
Rockwall, 83
on October 30, 2011
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This is such a great idea for something different to pass out for my lil Halloween goblins...I decided to make the brittle and add candy corn. I have just finished making caramel/chocolate apples to pass out as well. Boolicious wishes :
By Jrrmn
on October 29, 2011
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I think I'm the first and only person on here to have this recipe come out perfect! You need to use a large pot and a candy thermometer. Wait until the candy thermometer reaches 330 F and then turn off the stove. This method worked perfectly and the brittle tasted divine! Thank you, Giada.
Read all 36 reviews