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    Apricot & Macadamia Nut Candy


    Source of Recipe


    Simply Perfect Chocolate, BH&G Pub., 1998

    List of Ingredients





    1/2 cup coarsely chopped macadamia nuts
    or hazelnuts (filberts) or almonds
    1 pound white baking pieces
    1/3 cup finely snipped dried apricots
    2 tablespoons finely snipped dried apricots

    Recipe



    To toast nuts, spread in a single layer in a shallow baking pan. Bake in a 350ºF oven for 7 to 9 minutes or till toasted, stirring occasionally. Cool. Meanwhile, line a baking sheet with foil; set aside. Heat baking pieces in a heavy 2-quart saucepan over low heat, stirring constantly till melted and smooth. Remove from heat. Stir in nuts and the 1/3 cup dried apricots. Pour mixture onto the prepared baking sheet, spreading to about a l0-inch circle. Sprinkle with the 2 tablespoons apricots, lightly pressing into mixture. Chill about 30 minutes or till 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 (40 servings)

 

 

 

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