Ingredients for Chocolate Almond Apricot Brittle
- 1 tablespoon vegetable oil
- Slivered Almonds
- 1 cup semi-sweet chocolate chips
- Dried Apricot
- 1 cup granulated sugar
- 1/4 cup water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Almond Apricot Brittle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Almond Apricot Brittle
- Preheat oven to 350°F (175°C). Lightly grease a large rimmed baking sheet with vegetable oil.
- In a medium bowl, gently toss together the slivered almonds, semi-sweet chocolate chips, and chopped dried apricots.
- Spread the almond, chocolate, and apricot mixture evenly in a single layer across the prepared baking sheet.
- In a medium, heavy-bottomed saucepan, combine the granulated sugar and water.
- Cook over medium-high heat, stirring constantly until the sugar dissolves completely.
- **CRITICAL STEP:** Once the sugar dissolves, DO NOT STIR. Any further stirring will create a grainy texture.
- Use a pastry brush dipped in warm water to gently brush down the sides of the pan, incorporating any sugar crystals that have formed.
- If sugar crystals start to form on the sides, cover the pan for 2-3 minutes to allow steam to dissolve them.
- Continue brushing down the sides and cooking until the syrup turns a deep golden amber color (approximately 15-20 minutes). Watch closely towards the end, as the color change happens quickly.
- Carefully pour the hot, caramelized sugar evenly over the nut and fruit mixture on the baking sheet.
- Do not move the baking sheet once the sugar is poured.
- Let cool completely at room temperature for at least 2 hours, or until completely hardened.
- Once cooled, break the brittle into irregular pieces and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2869g
Fat
85g
Carbs
248g
