Apricot, Almond, Chocolate Brittle


  1. Vegetable oil, for greasing cookie sheet
  2. ½ cup slivered almonds, toasted
  3. ½ cup high quality chocolate chips (like Callebaut)
  4. 1 cup thinly sliced dried apricots
  5. 3 cups sugar
  6. ½ cup water

Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, and apricots in a small bowl and then scatter into an even layer on the baking sheet.

Combine the sugar and water in a medium-sized saucepan over medium-high heat. Stir until the sugar dissolves and then stop stirring. Let cook until the syrup becomes golden brown, about 15 to 20 minutes. If necessary during this process, use a pastry brush dipped in water to melt away any sugar that crystallizes on the edges of the pan.

Carefully pour the caramelized sugar over the nut mixture and take care not to move the pan once the caramel is poured, it will be very hot. Let sit for at least 2 hours, then break the brittle into pieces.