Directions

• Line a 13-in. x 9-in. pan with foil and butter the foil; set aside.
• In a heavy saucepan, combine the apricot nectar and 4 cups of sugar.
• Bring to a boil over medium heat until a candy thermometer reads
• 238° (soft-ball stage), stirring occasionally. Remove from the
• heat and set aside.
• In a bowl, soften gelatin in water; let stand for 1 minute. Stir into
• apricot mixture until the gelatin is dissolved. Stir in the walnuts,
• orange extract and salt. Pour into the prepared pan. Cover and let
• stand at room temperature overnight. Place the remaining sugar in a
• shallow bowl. Cut the candy into 1-in. squares and roll in sugar.
• Place on baking sheet. Let stand for at least 1 hour. Roll candies in
• additional sugar if desired. Store in an airtight container at room
• temperature. Yield: about 8 dozen.