Line a small baking sheet with parchment paper. Lightly oil a wooden spoon.
Place sugar in a medium saucepan with water and lemon juice. Set over high heat, swirling pan until sugar is dissolved. Reduce heat to medium and boil gently.
At this point watch carefully, sugar mixture can quickly turn from perfect colour to burnt.
Without stirring, continue to boil, swirling pan occasionally until a deep caramel colour, four to eight minutes. Stir in 3/4 cup peanuts until coated.
Immediately pour onto prepared pan and spread with back of wooden spoon to evenly distribute peanuts.
Cool completely. Place in a food processor and pulse to chop (some will be fine and some coarse). Line a large baking sheet with parchment paper.
Melt chocolate over medium heat just until melted.
Stir in apricots, cranberries, peanut butter brittle mixture and peanuts. Using a small spoon, dollop onto baking sheet to form cluster.
Refrigerate until firm; about 30 minutes.
Dust with cocoa.
Makes about 40 clusters.
Source: Voice Newspaper
By Raymonde G. from North Bay, Ontario
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