Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving and overhang on all sides; butter the parchment.
Cook the sugar and 1/3 cup water in a medium pot over medium-high heat, stirring, until the sugar is just dissolved, 2 to 3 minutes. Continue to cook, without stirring, until the syrup is a dark golden brown, 9 to 10 minutes more. (If dark spots start to appear in the sugar mixture, gently swirl the pan to incorporate.)
Remove from heat and carefully add the cream and salt (the mixture will sputter); stir until combined. Let cool for 5 minutes, then stir in the almond butter, sesame seeds, pistachios, and apricots. Transfer to the prepared pan and smooth the surface with an offset spatula or knife.
Chill until set, at least 1 hour and up to 3 days.
Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 24 bars (8 rows by 3 rows).
Tip: You can substitute pecans for the pistachios and raisins for the apricots.