Apricot and almond jelly candies, rolled in powdered sugar.
Recipe Ingredients:1 (3-ounce) package apricot or peach gelatin
1 cup granulated sugar
1 (28-ounce) can apricots, drained and puréed
1/2 cup chopped almonds
- Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine gelatin and sugar in a medium saucepan. Stir in apricots. Cook over low heat, stirring constantly, until mixture begins to boil and thickens. Remove from heat.
- Stir in nuts and pour into prepared pan. Chill until firm. Cut into squares and roll in powdered sugar. Let stand at room temperature to dry, about 3 to 4 hours. Roll in additional powdered sugar. Store in a tightly covered container in refrigerator, separating layers with waxed paper.
Makes 3 dozen candies.