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Chocolate Almond Apricot Brittle Recipe

Chocolate Almond Apricot Brittle

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Candy/Halloween

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

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Average Rating:

Total Reviews: 36

Showing 1-10 of 36

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  • 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.

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  • 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 :

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  • 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.

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  • on April 07, 2010

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    when i saw this i was excited to make it and when i did it came out AMAZING my family loved it to. Thanks Giada

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  • on December 22, 2009

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    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...

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  • on December 07, 2009

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    The Brittle did NOT set up or turn "golden brown" as described.

    It was a waste of ingredients.

    Ann
    Seattle

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  • on November 11, 2009

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    I too made this recipe twice and it was a flop. The sugar crystalized, I think the recipe needs adjusted

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  • on November 11, 2009

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    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.

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  • on November 08, 2009

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    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.

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  • on November 02, 2009

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    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.

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