Ingredients
3/4
cup slivered almonds
24
oz vanilla-flavored candy coating (almond bark), chopped
1/4
cup apricot nectar
3
teaspoons ground cinnamon
1
teaspoon ground allspice
1
teaspoon ground cardamom
1
teaspoon vanilla
1
teaspoon grated lemon peel
1/4
cup finely chopped dried apricots
Preparation
Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
Line 15x10x1-inch pan with waxed paper. In medium microwavable bowl, microwave 12 oz of the candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in 1/3 cup of the chopped almonds. Spread evenly in pan. Refrigerate 15 minutes or until set.
In small bowl, mix apricot nectar, cinnamon, allspice, cardamom, vanilla and lemon peel; set aside. In medium microwavable bowl, microwave remaining 12 oz candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in apricot nectar mixture and dried apricots.
Pour and spread over chilled bark. Sprinkle with remaining chopped almonds. Refrigerate at least 1 hour. Break into 2-inch pieces.
