Chocolate Almond Apricot Brittle

Name: Chocolate Almond Apricot Brittle
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Southern
Ingredients: 118 milliliters chocolate chips; 237 milliliters thinly sliced dried apricots; 118 milliliters slivered almonds, toasted; 710 milliliters sugar; 6 servings Vegetable oil, for greasing cookie sheet; 118 milliliters water

The recipe Chocolate Almond Apricot Brittle is ready in around 2 hours and 40 minutes and is definitely a great gluten free and dairy free option for lovers of Southern food. For 84 cents per serving, you get a dessert that serves 6. One serving contains 688 calories, 3g of protein, and 23g of fat. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up chocolate chips, sugar, vegetable oil, and a few other things to make it today.

Instructions

Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots.

Ingredients you will need

Chocolate Chips

Vegetable Oil

Apricot

Almonds

Equipment you will use

Baking Sheet

Bowl

Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.

Equipment you will use

Baking Sheet

In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the

Ingredients you will need

Simple Syrup

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Let cool for at least 2 hours.

Break the brittle into pieces and place on a serving dish.

Equipment

Ingredients

Servings:

118milliliters

chocolate chips 237milliliters

thinly sliced dried apricots 118milliliters

slivered almonds, toasted 710milliliters

sugar 6servings

Vegetable oil, for greasing cookie sheet 118milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Brittle works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "