Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Line a straight-sided 9×13-inch metal baking pan with foil, leaving a 1-inch overhang at the ends. Spray the pan with cooking spray.
• Combine the oats and sliced almonds on a large rimmed baking sheet and spread in an even layer. Bake until fragrant and barely golden at the edges (do not brown), 6 to 8 minutes. Let cool on the baking sheet on a wire rack for 5 minutes, and then stir in the flaxseeds. Lower the oven temperature to 300°F.
• Clip a candy thermometer to the side of a 4-quart heavy-duty saucepan. Add the sugar, honey, salt, and 1/4 cup of water and bring to a boil over high heat. Cook until the syrup reaches 270°F to 280°F. Remove from the heat and remove the thermometer. Add the butter and stir carefully (the mixture may bubble up slightly). Stir in the apricots and vanilla and almond extracts. Stir the oat mixture into the syrup in the saucepan and stir to coat.
• 立即将混合物撒在准备好的锅中，用刮刀将其均匀地压。烘烤直至起泡和金色，25至30分钟。转移到架子中冷却锅中，直到固体并牢固，足以通过箔纸从锅中提出。小心地将箔纸剥去，然后用一把大刀刀切成32杆。它们将在密封的容器中保存2至3周。