Chocolate Almond Apricot Brittle
Indulge in the perfect marriage of sweet, crunchy, and decadent flavors with this Chocolate Almond Apricot Brittle. This irresistible homemade candy combines the nutty richness of roasted almonds with the chewy sweetness of chopped dried apricots, all encased in a perfectly caramelized brittle. To top it off, a luxurious drizzle of dark chocolate (70% cacao or higher) adds a gourmet twist that takes this treat to the next level. Made with simple pantry ingredients like granulated sugar, butter, and vanilla, this brittle is surprisingly easy to prepare in under 40 minutes. Whether served as a show-stopping holiday gift, a party snack, or a decadent dessert, this irresistible brittle offers a delightful crunch and a sweet-savory balance that’s hard to resist. Perfect for candy-making enthusiasts and lovers of chocolate and fruit pairings!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 cup Water
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Roasted almonds
- 0.5 cup Dried apricots, chopped
- 4 ounces Dark chocolate (70% cacao or higher), melted
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir the mixture gently with a wooden spoon or heat-resistant spatula to combine, being careful not to splatter on the sides of the pan.
Cook over medium heat, bringing the mixture to a boil without stirring. Use a candy thermometer and continue cooking until the mixture reaches 300°F (hard-crack stage). This will take about 10-15 minutes.
Once the sugar mixture reaches 300°F, immediately remove it from the heat. Carefully stir in the butter, vanilla extract, baking soda, and salt. The mixture will bubble vigorously—this is normal.
Quickly fold in the roasted almonds and chopped dried apricots, ensuring they are evenly coated in the caramel mixture.
Pour the brittle mixture onto the prepared baking sheet and spread it out using a heat-resistant spatula. Work quickly before it sets, aiming for an even layer.
Allow the brittle to cool completely at room temperature, about 30 minutes, until it hardens.
Once hardened, drizzle the melted dark chocolate over the brittle using a spoon or piping bag. Let the chocolate set at room temperature, or place it in the refrigerator for faster cooling.
Break the brittle into bite-sized pieces and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 420.0 g | 153% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 366.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
