INGREDIENTS LBS. OZS. METRIC
Granulated sugar 10 300 g
Water 5 150 g
Dried apricots, finely diced 8 240 g
Natural almonds, coarsely chopped 8 240 g
Total appr. wt. 1 15 930 g

Method: Line a sheet pan with a silicone liner or parchment paper. Heat the sugar and water over medium heat, stirring to dissolve the sugar. Cook until it reaches a light caramel. Quickly pour the caramel out onto the baking sheet, spreading it with a greased offset spatula into an even rectangle. Scatter the diced apricots and almonds evenly over the caramel, pressing lightly so they adhere. Allow to cool completely.