Apricot almond toffee brittle
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| 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.
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