---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NORTHWESTERN APRICOT CANDY
  Categories: Candies
       Yield: 1 servings
  
       2    (5-1/2 oz) pkgs. dried
            -apricots (2 cups)
       1 c  Warm water
       2 c  Sugar
       1 tb Cornstarch
     1/8 ts Salt
       2 tb Unflavored gelatin
     1/2 c  Cold water
     1/2    To 2/3 c. chopped or
            -slivered almonds, or
            -chopped walnuts
     1/3 c  Confectioners sugar (for
            -rolling)
  
   Remove any stems or blemishes from apricots.  Soak in warm water 1 hour,
   then cook slowly in same water until very tender, stirring to avoid
   scorching. Put through a food mill or sieve.  Cook apricot pulp until thick
   in a 2-quart heavy saucepan, stirring frequently to avoid scorching.
   
   Mix sugar, cornstarch and salt and add to apricot pulp.  Cook until very
   thick, stirring constantly.
   
   Add gelatin, which has been softened in cold water.  Stir until gelatin is
   dissolved and cook until mixture is again thick.  Remove from heat.
   
   Mix in almonds.  Turn into a 9 x 7 shallow glass dish that has been rinsed
   with cold water.  Let stand 24 hours.
   
   Cut candy in rectangular pieces (about 60) and roll in confectioners sugar.
   Let stand on rack until outside has dried (texture should be slightly
   chewy.)  Store in covered container.  Makes about 1 pound, 12 ounces,
   depending on amount of nuts used.
   
   From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett
  
 -----