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Northwestern Apricot Candy

2 cups dried apricots
1 cup warm water
2 cups sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
2 Tablespoons unflavored gelatin
1/2 cup cold water
1/2 to 2/3 cup chopped nuts
1/3 cup powdered 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 food mill or sieve. Cook apricot
pulp until thick in 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 nuts.
Turn into shallow 9 by 7 inch glass dish that has been rinsed with
cold water. Let stand 24 hours, uncovered. Cut candy in rectangular
pieces and roll in powdered sugar. Let stand on rack until outside
is dried (texture should be slightly chewy). Store in covered
container. Makes about 1 pound 12 ounces, depending on amount of
nuts used.

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