Nougabricot Rocky Road
1
- Prep Time15 min
- Total Time1 h 15 min
- Makes64 pieces
Produced By Aimee Nishitoba; Illustrations by Jacqui Oakley; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Madeleine Johari
Nougabricot, the classic Québécois jam, is based on common flavours in French nougat—apricot, almond, pistachio and candied orange peel. Here, it becomes a much simpler confection: rocky road. Just melt best-quality white chocolate with a little butter, fold in plump dried apricots, nuts and candied orange, and you’ve got a sophisticated treat in a matter of minutes (minus the chilling time). Bonus points for candying your own orange peel!
Ingredients
454 g white chocolate, chopped
¼ cup unsalted butter (58 g)
1 cup chopped dried apricots
⅔ cup salted toasted pistachios
⅔ cup toasted almonds
½ cup diced candied orange peel
Instructions
Spray an 8x8-in. pan with oil, then line with parchment.
Combine chocolate and butter in a medium heat-safe bowl. Set over a pot with 1 in. of gently simmering water and melt, stirring with a rubber spatula. (Or melt in the microwave in 30 sec bursts.).
Stir in apricots, pistachios, almonds and orange peel. Scrape mixture into prepared pan. Refrigerate until firm, about 1 hr.
Remove rocky road from pan to a cutting board. Let come to room temperature before cutting into 1-in. squares with a sharp knife. Squares will keep well stored in an airtight container in the refrigerator up to 3 days.
Find more delicious Christmas candy and fudge recipes, including Candy-Cane Bark and Whisky Truffles.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
