Chewy fruit-nut candies originated in Armenia and were brought to the United States by immigrants. Firm but delicate, these candies offer a refreshing change from chocolates.

Applets

2 cups dried apples*
1 cup warm water
2 cups granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 (1/4-ounce) packets unflavored gelatin (or 2 tablespoons)
1/2 cup cold water
1/2 to 2/3 cup finely chopped nuts
Powdered sugar (for rolling)

1. Soak dried apples 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 apple pulp until thick in 2 quart heavy saucepan, stirring frequently to avoid scorching.
2. Mix sugar, cornstarch, and salt and add to apple pulp. Cook until very thick, stirring constantly.
3. Add gelatin, which has been softened in the 1/2 cold water. Stir until gelatin is dissolved and cook until mixture is again thick. Remove from heat. Mix in nuts. Turn into shallow 9 x 7-inch glass dish that has been rinsed with cold water. Let stand 24 hours at room temperature, uncovered.
4. Cut candy in rectangular pieces and roll in powdered sugar. Set pieces on wire rack until outside is dried (texture should be slightly chewy). Store in covered container.

Makes about 1 3/4 pounds.

*To make Cotlets, substitute dried apricots for the dried apples.