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Ingredients
- 1/2 c. coarsely chopped macadamia nuts or almonds
- 1 lb. white baking pieces with cocoa butter, cut up, or 1 lb. vanilla-flavored confectioner’s coating, cut up (3 cups)
- 1/3 c. finely snipped dried apricots
- 2 Tbs. finely snipped dried apricots
Details
Servings 20
Preparation time 10mins
Cooking time 19mins
Preparation
Step 1
To toast nuts, spread in a single layer in a shallow baking pan. Bake in a 350° oven for 7 to 9 minutes or till toasted, stirring occasionally. Cool.
Meanwhile, line a baking sheet with foil; set aside.
In a heavy 2-qt. saucepan heat baking pieces or confectioner’s coating over low heat, stirring constantly till melted and smooth. Remove from the heat. Stir in nuts and the 1/3 cup dried apricots.
Pour mixture onto the prepared baking sheet, spreading to about a 10-inch circle. Sprinkle with the remaining 2 Tbs. apricots, lightly pressing into mixture. Chill about 30 minutes or till firm.
When firm, use the foil to lift candy from the baking sheet; break candy into pieces. Store candy, tightly covered, in the refrigerator. Makes about 1 1/4 pounds nut bark.
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