¼ cup water 50 mL

Squeeze lemon juice

Squeeze 1 ¼ cups peanuts 300 mL

6 oz coarsely chopped bittersweet (dark) chocolate 180 g ¼ cup dried apricots, cut into thin slivers 50 mL

¼ cup dried cherries or cranberries 50 mL

Cocoa powder (optional)  

Directions:

1. 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. Then reduce heat to medium and boil gently. At this point watch carefully, sugar mixture can quickly turn from the perfect colour to burnt. Without stirring, continue to boil, swirling pan occasionally until a deep caramel colour, 4 to 8 minutes. Stir in ¾ cup (175 mL) peanuts until coated.

2. 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.

3. Melt chocolate in a double boiler or microwave over medium heat just until melted. Stir in apricots, cranberries, peanut brittle mixture and peanuts. Using a small spoon, dollop onto baking sheet to form cluster. Refrigerate until firm, about 30 minutes.

Dust with cocoa.

More great recipes can be found online at www.peanutbureau.ca.

(source-www.newscanada.com)