Yield: 4 to 6 servings
* Vegetable oil, for greasing cookie sheet
* 1/2 cup slivered almonds, toasted
* 1/2 cup chocolate chips
* 1 cup thinly sliced dried apricots
* 3 cups sugar
* 1/2 cup water
Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss
together the almonds, chocolate chips, and apricots. Put them on the
baking sheet, spreading them out into an even single layer across the
entire 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 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. Let cool for at least 2 hours.
Break the brittle into pieces and place on a serving dish.