Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the sugar and lemon juice to the boil in a wide pan, without stirring. Reduce to a light brown caramel.
Remove the pan from the heat, add the nuts, apricots and salt, mix well, immediately transfer to tray lined with baking paper. Using a second sheet of baking paper, shape into a strip approx. 5 cm wide, leave to cool, cut into triangles.
Place the chocolate in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, dip the nut triangles halfway into the chocolate, leave to dry on a rack.
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