Generously butter a baking sheet. Alternatively, line a baking sheet with a silicone baking mat.

Finely chop apricots and spread across baking pan in a rough oval shape.

In a heavy-bottomed saucepan, over medium-high heat, bring corn syrup, sugar, water, and salt to a boil, stirring to dissolve sugar. Once dissolved, insert candy thermometer and cook, without stirring, until temperature reaches 275°F.

Add pistachios and stir. Continue cooking without stirring until temperature reaches 300°F.

Stir brittle and pour over chopped apricots, spreading the brittle quickly before it cools.

Once cool, break apart, and store in an airtight container.