|Granulated sugar||10||300 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.